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I
f,
Economical
HoiBcka3|)i]]|T.
A COMETE SYSTEM OF HOUSEHOLD MANAGEMENT
f'ok thosf, who wish to li\f ^VFTI at a ,r^r.
--'v,.,ox cuK. o. c^N.;:^t^^;'^™;:•-'-^-
M-^KIxo n.TTKK, WASHIXO, IKOX,X„ ;;,^"';, , "^^^''•^•
-;;m^.,.oH,K.,CAKK<>.™,,,eK:H.A;:::o:'a^^
l-Mt KK, IHL POULTRY VAKD, AXI. Mrcjl Klsr
^•HAT IS VALUAn.K TO KVKKV noUSKKKKlir
^b' MRS, J:UZA A\ J>ARKER,
ILLUSTRATED.
ToRoxTo:
J. S. ROBERTSON & BROS., PUBLISHERS.
1886.
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TY
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cop\'i;ic,prii.:i) nv
■■^I- ■!'. KK'ir.\Rl)S()\,
iSSs.
PREFACE
In pro:.cn1in<? tl.o followino. pa^os to 11,o public, tlio au-
thor, wh.le nundful of many sho.-tcoinini.s, fo-ls th t
the p,^sent volunu> is rullermdotailsoi- won.nrs u-o.k 1 i
any other book whhu-hich she is acuuainled. Its .v s
have been selected troni the oolleclions ot „,anv of the l'
housekeepe.-s noi-th and soutli, and it has In.^n he.- eo„-
stant endeavor to pivsei.t ihose that conkl he us(>d econom-
ically and witiu)ut pi-ejiulice to healili.
ir it shouhl 1),. found on examiiialion that soine thino's
have been omitted whieli nu;,-ht prope.-ly have found ^a
P^ace m its pag-e, she can at least say that sl,e lias bee., a.h-
mated by a conscientious desire to p.-ociuce a ^vol•k, which
taken as a wl.ole, nii,-ht .-eceive the commendations of expe:
rienced liousekec})ei's eveevwheiv.
Thanks are returntHl to the Llilance & Grosiean M-inu
^i" This w.' ' ''^]''^^^'^-- Ihei.- Patent A^ate Iron
Wait. This vare is made of sheet-iron p.vssed into slnne
and coated with a pure vitreous enamel which fJr t(:nS
and capacity for resisting, the power of acids is m e in d
A point in favor of this ware is, that its surfa.. ^ j
and sjnoo h, it can he easily cleaned. Wlul. moi"^.::
than tin, ot course, it is takin.o- th(> place of tin-ware in a
..e.H^ many families, as it will neither rust Ilk. tin, or I. .
Ike t^he ordinary <>nam(>l, and has been pronounced bv h-ui-
n^ chemists familiar with the composLn of the cl n
absolutely safe to use. toaL.n^,
WTA
CONTENTS.
CHAPTER I
Bioud PAGE.
1
CHAPTER II.
RuhLs, Sally Luiin, Buns, &,..
«^I
„. ., CHAPTER III.
Biscuit
25
., , CHAPTER IV.
Crackei's
30
CHAPTER V.
Ci-iddle Cakes, Gems, Waffles, Muffins, &c-
a2
CHAPTER VI.
Corn Bread, Toast and Mush.
50
CHAPTER VII.
Coilee, Tea and Chocolate.
57
CHAPTER VIIJ.
Soups
03
Fish CHAPTER IX.
79
«i 1. I.- . CHAPTER X.
Shell-Fish
93
Mc,ls CHAPTER XI.
101
^^-
VI
CO.N'I'KX'I's.
f, u ('HAPTKU Xff
» Oiiltry ^ 'VM. ,,^^,,,,
ir,u
(W ^'UAVTVAi xm.
!(;!»
« .. CIIAI'TEU XIV.
IM
<- I > ^, <'1iai'ti-;r XV.
^ «'l(l Meats, St.'ws JUKI Side JJishcs
l!»:i
V,.., , rilAlTEK XVI.
Niliids
2m
,, CHAPTER XVII.
^-Vl.T^
2 m
Vegetables aiA|.TEH XVIII.
22rt
«• ,, CHAPTER XIX.
Kice, Macaroni, &c
2'6\)
,r , CHAPTER XX.
Miishroonis
Pickte ."r"™.™-
Catsup. CHAPTER XXII.
367
n , ,r , . C;HAPTER XXIII.
Cake-Making
5^74
p . ,. ^ CHAPTER XXIV.
Hid
CHAPTER XXV
^'5uiH/t\s for Puddings.
344
p , „. CHAPTER XXVI.
Pastry. Pws, ^Sc^\
348
^"HAPTER XXVII.
Milk and Butter
364
J
f
'.''1
,1
•i'
-^^^
('( ).\TK\'rs.
VII
i'UAVTim xxvui.
"''""-^'"""••- *''"^^anls. ChaHott.. Rnss.. A:r '''':'!':
im
p.. ("HAPTEIi XXV
m\
F,,.si, i.>„i,,, ™-|.:kxx.x..
:m
, (HAITKIi XXXII.
Uinnin- Fnnls and V.-,.tj,l.|,.s
LoOnun ^-''^M;™ XXXIII. "'
;j9!>
Hou.sekoe,„n«-, Ti.o Kit..!,..,.. I.uuhI.v. .w
4()(i
D,voi,«, K,.,„n,uh,«,*,..'.":\';''''";'^;^'-'^-^-
ThoTo,M '";";;';'■" •''••'^••^■^•'.
TheNurserv. '"-^I'™!' .VX.XVIJ.
43r>
Ca.-e of tin. Si., *;;";^^';n<:R XXX VIII.
437
'HAPTKR XXXI V
Simple Kemcdios lur Cohis. Cou.^l.s, cSre
44!»
e ., .. CHAPTER XL.
San.ta.,y r..ut,n.„t o,' Di,.i,t,...i., s..„,.., Fever M .
n^ <"'HAPTER XI 1
Beverages ^-'^-
4S1
Conieelione..y ^^''''^ ''^"-
4N(i
'•^•--if^
^111 (.'ON'I'KNTS,
CII.MTKIJ XI. HI. p^^^^,,,
Tiihl.. „f W.-iglils Mild Meastiivs. ('(,<.|<-s Tiiiic Tiil.l,', &c -I'M
CIIAl'TER XIJV.
Poultry Riiisiiiy "
(;haptku XL v.
The Flow."!' (i:ir(!rii-\Vi,Hl„\v (i;iid..|iii,.i;_l|„„.s(.. I'laiits r,;j(j
CIIAi'TKi: Xl.VI.
Ht'l' ( 'llltlllV ^
)•!"
CHAPTER XIAll.
Silk Ciiltuiv
Oijy
('HAPTKR XLVIII.
FoldinL'- Niipldns -.^
>i)t
CHAPTER XLIX.
The Cookiiifr Scliool -,.,
Of)]
CHAPTER L.
I\Iiscellaneous ^^ ,
• » ( 4
'^^-'^ .M7
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1
I
mmmai \mmmm.
CHAl'TEK I.
BREAD.
In makiii- hivad, as in evoiy other branch of cookinii-,
tlio mahi thin- is to brcoinc aniuaintcd witli tiio olenientan-
pi-niciplcs. Few thiii-s thai l)elon.i;- to Ihc (Icpartnicnt of
housokoepin- iiaw h.vii so mucii wrilton al)out as bivad-
makin^-, and possibly it is hucauso thnv lias been so man v
ddlorent modes advocalcd that housekoepers arc bewil-
d(Mvd and uncertain as to whieli is Ihe besi
Bread of some Icind I'orms an article of diet for all nations,
and that itshoidd be of the Ixvst (piality is of tbe ^-reatesc
importance; the health and uclfare of the family dependini;-
so largely upon it.
Chetnical Changefi.
Certain chemical changes must take place in some of the
components of the mixture, and as it is vei-y impoilant that
all the necessary conditions for aiding these changes should
be perfect, it is of course plain to every housekeeper that
both Icnowledge and skill are required to become successful
m the art of bread-niukinii-.
"^^
2
YEAST, MTXINO, KXEADIXO.
Ved.st.
After tlic (|ii;ility of the tloiir, the fii-st thing- to be con-
sidered in l)re;id-niaking' is the yeast. Without g'ood yeast
it is impossible to make <4'ood bi-ead, anti it should he the
ambition of every housekeeper to acquire? the art of making-
a g-ood article of home-made yeast.
The first step in bi'cad-making- is mixing- the ingredients.
Atmospheric chang-es alTect the sponge, and it is therefore
necessary to mix it in a stone vessel and keep it excluded
from the aii*. In summer no artificial heat is needed, hut in
winter it should be kept warm.
Kneadim/.
The length of time required for kneading is materially
afl'ected by the (|uality of tli(> tloui- and kind of yeast used,
the better the quality of botli the less time for kneading" Avill
be needed.
Ready to Bake.
The most important point in bread-making- is reached
when the loaves ai-e put in t,he pans for the last time. To
decide when dough is sulTicimtly light to bake is a mattei*
of great consideration to the cook, as it varies in ditl'erent
tempei\atui-es and at dilferent seasons of the year, but prac-
tice will soon teach the leng-th of time reciuired. It is,
however, seldom less than half an hour or more tlian two
hours.
Condition of the Oven.
A loaf of bi-ead should nearly double in size after it is put
in the pan. The heat of the oven should bo moderate when
i
\
I
BAKING.
I
ihe bread is put to bake, and slmuid he ^Ta.lnally increased
111 intensily.
An ordinary sized loaf of bread witli the oven at proper
temperature will bake in an hour.
To Ascertain when Done.
Tliere are vai-ious methods of testing- bread, to ascertain
when It IS done A loaf of bread, when done, will not burn
tlici ha^nd. It It does tliere is mo,-e heat-steam within tlian is
consistent with perfect baking-, and the bread should l,e
replaced in the oven. The crust of a well-baked loaf of
bread is a rich brown. If any doubt is entertained of the
bread bein^-- well (hme, it is better to err by leaving- it in the
oven a little too Ion- than not long- enoug-li.
After Baking.
Bread as soon as baked should be taken from the pans
and placed uncovered in such a position as will expose the
g-reatest possible amount of surface to the air This will
prevent the crust from being hard, as well as' permit the
rapid escape of gas involved in the process of fermentation.
Yeast.
Housekeepers differ as to the best kind of yeast. Some
piefe. that made f,-om potatoes, because bread made from it
IS moist and an excessive quantity will not injure the bread.
^C^. ''-' '^^ ^^^^^^' ^^ ^^^"^ ----- -^^^ i-
Dry yeast finds favor with many on account of the con-
venience of always being- ready, in hot or damp weather it
sometimes loses its vitality, and in purchasing it from
dealers it is well to be careful to have it fresh. We have
found the ordinary Dry Hop yeast cakes superior to anv
commercial yeast we have ever tried. They are strung- and
•-^T'^l
4 YEAflT.
retain their vitality for a .s^roat loiif^-tii of time. Other yeast
cakes may, however, be used when these are not easily
obtainable.
Do not add soda or sugar to sour yeast, for it will never
make ^'•ood bread. Always Iceep yeast in a stone jug tig-htly
stopped and set in a cool place where it will not sour, and in
a warm place where it will not fi-eeze in wintei;. The Jug-
should be waslied and dried wlien empty.
Two cups of potato yeast, one of hops and one yeast cake
are equal in sti'ength.
Too nuich 3X'ast injures the flavor of bread and should be
avoided.
We give a variety of excellent receipts for making ditfei'-
ent kinds of yeast, from which a selection can be made.
Farmer^ s Yeast.
Take a handful of hops, put them in one quart of water
with four potatoes, boil until the potatoes are done, mash
all together and steam ; add flour enough to make a thick
batter, a teaspoon of salt, a tablespoon of ginger and half
a cup of sugar, let come to a boil, stir and set otf to cool ;
when the milk is warm add a cup of yeast or one yeast gem.
Keep warm and it Avill be light in two or three hours. Put
in a jug and stop tight, set in a cool cellar.
Sweet Yeast.
Monday morning boil one pint of hops in two gallons of
water for half an hour. Sti-ain into a crock and let the
liquid cool, add two teaspoons of salt and a pint of brown
sugar. Mix half a i^int of floui" smooth with some of the
liquid and stir all together. In three days add three pounds
of mashed potatoes, stir in and let stand twenty-four hours,
then strain and keep warm until it rises.
Put in stone jugs and leave uncoi'ked a day or two. It
I
YEAST. 6
should be made tAvo weeks befoir using-. It will keep any
leng-th of time, never sours but improves with ag-e. A
cupful will make four loaves of bi-ead.
Dry Yeast.
Boil two larg-e potatoes and a handful of hops in three
pints of water, when done take out the potatoes, mash, add
a pint of flour aiul pour boilhig- water over all. Beat well,
add a tal)Iespoon of salt, one of ^ing-er and half a cup of
sugar ; when lukewarm pour in a cup of g'ood y«\ist and let
stand two days ; stii- down frequently. Thicken with coi-n
meal, make in cakes, place to dry in the shade, turn fre-
quently and dry as rapidly as possible. Keep in paper
sacks.
Hop Yeast.
Put a liandful of hops in three riuarts of water and boil
g-ently foi- half an hour. Strain ami when lukewarm ackl
half a pint of brown sugar and two tablespoonsful of salt.
With a little of the hop water wet a poimd of Hour, then
stir in the batter all of the water. Let it stimd in a wai-m
place four days ; stir frequently. On the fourth day boil and
mash three pounds of potatoes and mix in the yeast. Let
stand one more day, strain and bottle. It will keep in a
cool place for months.
Potato Yeast. No. \.
One quart of potatoes boiled and mashed, one teaspoonful
of salt, half a teacup of sugai-. Put two cups of Hour in a
bowl and pour over it three cups of hop water, then put all
the ing-i-edients in a jai-, and when cool add one yeast cake
dissolved in warm water, or half a teacup of liquid yeast.
Set by the lire to rise.
6
YEAST.
Pot<(to Vcdst. No. 2.
Boil tAV(»lv(> potatoes in one gallon of water, mash them,
and tlirow ill the water lliree haiHlfiils of hops, sti'aiii tlie
water over the potatoes, ackl one teacup of hrown su^-ar.
one teacup of salt, one tablesixioiiTul of ^i^'in^'er. When
mil k warm add a teacup of yeast. Let rise. Set in a cool
l)lace and hottle. Tliis yeast never sours and is |^•ood as
lon^' as it lasts.
i Veast. No. 1.
Boil half a dozen potatoes and a cupful of loose hops.
Let this boil in three (juails of watei' about twenty minutes.
Then i-emove the hops, mash the j)otatoes in tlie water, add
a tablespoon of salt and three of molasses with sutTicient
tic * to make a thin batter. When cool stir in one yeast
1 I dissolved in half a cup of warm water. Place near tlie
lire where it will soon ferment and should be put in a stone
jar and kept in a cool place.
YecLsf, No. l.
Boil one quart of potatoes in threi* (luarts of water, peel
and mash, leaving- the water in which they were boiled on
the stove, throw in a hanilful of hops and set to cool. Add
to the nuished potatoes a teacup of sug'ar and half a teacup
of salt, stir in the hop water so it will not lump ; when milk
wai'm add a teacup of brewer's yeast. Pour in jars to fer-
ment. Ill six hours it will be ready for use.
Yeast. No. 3.
Take a handful of hops and boil them half an hour in two
quarts of water ; pare and boil lialf a dozen potatoes, mash
fine, then strain the water from the hops on the potatoes
and add two tablespoonsful of salt and a pint of flour.
YEAST.
Leave until it is liikowarm and stir in one yeast cake,
vise over nif^lit. Set in a cuol place.
7
Let
Yeatit. No. 4.
Foui' lar-e potatoes, two quarts of cold watei-, lai-v
handful of iiops ; poH tlu' j)otatoes aud put in a saucei)aii
with the hops to l)oil. u-hensoft, mash, udd four tablespoons-
tul of Hour and two of su-ar. Set asid(> to cool and add on,'
yeast cake. Keep in a warm place; when it bubbles it is
ready to bottle.
Yea^f. No. 5.
Mash six 8-ood sized potatoes, -..ate with the skin on
then, while cooking--, add two tablespoonsful of tloui', two of
A^-ing-er, a small teaspoon of powdered ahun, a cup of salt
and half a cup of su^-ar. When cool add half a cup of
brewer's yeast. When it rises set in a cool place.
Yeasf. No. G.
Take four larg-e potatoes and a handful of hops, boil in a
g-allon of water. Mash the potatoes fine, add a cup of
sugar and a cup of salt, with one tablespoonful of Hour
pour on the g-allon of water in which potatoes wei-e boiled'
have It boiling-. Set to cool. Wlien inilk warm add a te-i'
cup of brewer's yeast. Let set for twentv-four hours and
bottle. This yeast will keep any leng-th of time without
souring.
Yeast. No. 7.
One pint of flour, enoug-h boiling- water to make a batter
beat smooth and let stand until lukewarm, then add a table-
spoonful of powdered alum, a teaspoonful of salt and sngai-
each. When cool add one yeast cake. Let rise and keep
cool. '■
J
8 BREAD.
Yeast. No. 8.
Put one larg-e tablespooiitul of brown and white su^-ar
each with a tablespoonful of lloui' and sail in a yeast jar,
pour over it one quart of strong' hop tea, when lukewai'ui
pour in half a teacup of yeast.
Yeast. No. 9.
Steep an eighth of an ounce of pressed liops or a handful
of loosi? ho[)s in a (juart of watei- boiling hot foi' five minutes.
Strahi tlu' li(iuid u[)on lialf a pint of tlour, beaten to a smooth
paste with a little cold water. Boil one minute, then add
one ounce of salt and two of sugai'. When cool stir in a
gill of yeast or one yeast cake. Let stand twenty-four
hours, cover closely and set in a cool place. This yeast will
keep sweet several weeks if set in a cool place.
Yeast. No. 10.
Grate ten larg-e potatoes, liave ready six quarts of hop
tea, pour over the potatoes, stir and let boil, add a cup each
of salt and sugar. When millv wai-ni add a pint of baker's
yeast. Let set two days and bottle.
Yeast. No. U.
Boil six potatoes with a handful of hops in a gallon of
water; put in a jar one half a cup of tiour, and when the
potatoes are done pour the watei* ovei- it, adding- the mashed
potatoes. When cold pour in a cup of yeast and a cup of
sugar, fourth of a cup of salt and a tablespoonful of ginger
Good Bread. No. 1.
Pour gradually a (|uart of boiling water on a pint of flour,
when cool add a g'ill of yeast, let stand until veiy light,
when suflicient Hour to make a stilf sponge should be added.
4
f
BREAD. }>
As soon cas the spon^-o rises it is ready forkneadin-, and
aftei- 1)0111- worked until it does not stick to the liaiids it is
of proper consistency and may be divided in loaves and put
in greased pans to rise for baking.
Good Bread. No, 2.
Sift flour, into which put a teaspoon of salt, half a cup of
wliite sugar and a tal>lespoonful of lard. Boil live or six-
potatoes, mash and mix in, pour over the boiling water in
whicli they were cooked. Let cool and pour in a teacup of
yeast. Knead thoroughly and let rise, work down again,
Avhen light make out in loaves and put in pans to rise and
bake when read v.
Bread. No. I.
m
Sift tlie flour and pour the yeast in the center, mixing
with salt and water until a stilf batter is formed, let set
overnight ; in the morning work in flour to make dough,
put in pans to rise, and bake.
Bread. No. 2.
Sift with one quart of flour one teaspoonful of salt, mix
with a teacup of yeast, then add one pint of wjirm water.
Mix, then sprinkle flour over the biscuit-board on which
turn out the dough and work half an hour. Put back in
the bread bowl and set in a warm place to rise. When light
work ten minutes ; make in loaves, put in a well-buttered
pan and let rise twenty minutes, then put to bake.
Bread. No. 3.
Take five pints of warm water, five quarts of sifted flour,
in which mix a large cup of yeast. Set to rise over night,
in the morning knead in flour to make a soft dough, let rise.
10
BREAD.
Kiioad a^'iiiii and make out in loaves. Set in pans to rise;
when light, bake.
Bread. No. 4.
Take one pint of Hour, one cup of water, one teaspnonful
each of su^'ar and sail, one cup of yeast. Let rise, ;ind
work in two pints of Hour. When light put in a tahlespoon-
ful of lard, knead, put in pans, let rise one hour, and bake.
Bread. No. 5.
Tavo quarts of flour, one teaspoon each of salt and sugar,
one tahlespoonful of hutter or lard, one teacup of yeast,
work and set to rise, and bake.
\m
Bread. N<k 6.
Measure four ((uarts of flour. In the center put one table-
spoonful of salt and sugar each and one cup of yeast; mix
with one pint of wai'm milk and one pint of warm water.
Set to rise overnight, in the morning knead well, make
into loaves, set to rise. When light bake.
Bread. No. T.
In making this bread use Yeast No. 6 that does not sour.
Sift floui", pour in the center a pint of boiling water, cool
and add a teacup of 3'east, work half an hour and set to
rise. When light, work down. Knead again and put in
pans to rise for baking. The oftener this bread is worked
the better it will be.
Bread. No. 8.
Boil and mash six potatoes with two tablespoons of white
sugar, two of butter and one quart of tepid water. Into this
stir three cups of flour and six tablespoons of yeast. Set
BREAD.
II
ovor Mi-ht and in the n.oi-nin- knoad in suHiciont (lour to
make a slid' dou-h. Sot to rise, and wIkmi li-lil knuad half
an liour, mold into small loaves, let rise until very li..'h(.
and bake. '^
Vienna Bread.
Sift four pounds of fiour, pour in the center of it one quart
of judk and water, mix in enouft-h flour to torn) a halter
then add one pint of milk and one cup of yeast, cover llu'
pan with a cloth and set in a warm place for an 'houi- tlien
mix in fiour until a stiff douft-h is formed. Let rise in a
warm place, and bake very quickly.
Bread icith Dry Yeast. No. 1.
Put one yeast cake in a cup of warm water. Make
a spong^e of two quarts of w: ,,n water, a teaspoonful
o salt the yeast cake dissolved and flour to make batter.
Stir all top her and set to rise. In the mornin^^ make in a
stift doug-h, knead well, put in pans, let rise and bake.
Bread with Dry Yeast. No. 2.
Peel and boil five potatoes, mash, add a teaspoon of salt
and one yeast g-em dissolved in wai-m water ; make stiff
dough, set to rise ovei-night, mold in loaves, let rise and
bake. "
Salt Rising Bread. No. 1.
Take a pint of warm water and make a thick batter, add
one teaspoon of salt. Set in a warm place to rise. When
light enoug-h take a pint of warm water and a pint of milk
!S:i^ b:iL ''""' "^'^ ^^^"^'' p^^^-^— ^ p--^ let
^•:j: "•'?♦«
12
BUEAP.
Sdlf h'isiiKj I !)'('( 1(1. No. 2.
Tiilco a pini of new milk, sot on llic lire aiul slir in cocn
jiK'al lo make thick as iiiiisli. Sol in a wai'iii plaooall ni^^'lit.
In 11)0 morning il will bo li^'ht. Put a f,''allon of Hour in a
bowl, pour in tho mush and mix with warm milk and watei",
oqual parts, add a tablospooii of su^-ar, a toaspoon of salt
and a small pinch of soda. Mako a stilf battoi', covoi' and
koop warm. In an houi- it will bo li^ht. Wor-k in Hour to
mako stiir dou^'h, lot rise, mold in loavos, put in proased
pans, h.'t ris(> and bako. This makes tho sweetest and most
wholesome bread a family can use.
Brown Bread.
One pint of Graham tloui', one pint of corn meal, one cup
of molasses, one cup of yeast. Water to mix. Let rise,
work down. When li^'ht, mold in pans and bake.
Oraham Bread. No. 1.
Take one quart of white flour, mix with half a teacup of
yeast, tablospoonful of suf;-ai' and a pint of water. Lot rise
over nipht and work in Graham flour to make stilf dougii,
when light, mold in loaves, put in pans, let lise and bake.
Graham Bread. No. 2.
Make sponge of wheat Hour, set overnight. In the
morning mix in a cup of molasses, add enough to make
stiff dougli of Graham flour; let rise, knead well, mold in
loaves, set to rise and bake.
Graham Bread. No. 3.
Take a quart of warm water, one half a cup of brown
sugar, one-fourth of a cup of hop j'^east and a teaspoon of
salt, thicken the "water with Graham flour until a batter,
-ifm
I5K
I
WW
"'i
Pound Cake
o#
Brown Muffins
:i-t.^
^
/
Fruit Cake
English Muffins
French Bread
7
i
1
HUKAl). |{(»F,|,S,
I
i;;
Ih';i1 uvll aiMl add ll„ur lo laakc doii-h. |,rl rise ovcnii;,'!!!,
ill llic iii()niiii;;-ad(l a liltlc soda and moiv lluiir, Id, nscrpnt
in pans, keep warm, wlieii very Jj^riit, |);,|<e.
Steamed Brown Bread.
Make as (llrnc1(>d for Graham bread. Steam three hours
and set in tlu; oven to hi-own.
^
Bije Bread. No. 1.
Make a spon-e oC one (|iiart of warm water, one teacup of
yeast, thieken with yye Hour, pid. in a warm pkice to I'ise,
scald a pint of corn meal, when cool add to tiie bread, knead
well, mold in loaves, set to rise and bake.
Rye Bread. No. :.'.
Make sponge as for wheat bread, let rise, mix in rve Hour
to make stilf dough, mold in loaves, put in greased pans,
when light bake.
Li(jht Rolls. No. 1.
Light rolls should be allowed to rise longer than light
^ — "^^^^ .^v..nt, oi-Mtiici tut;^ u.iKe uTOi'ir rapitttv and"
do not rise much after bemg put in the oven. To "make
rolls a nice color, wet with nilk, or brush with the volk of
an ^gg just before putting in the oven.
Liijht Rolls. No. 2.
Tak3 a piece of dough when making light bread, add to it
two tablespoonsful of sugar-, half a cup of lard, one t^gg,
and flour to make a stilf dough, let rise, make in rolls let
rise and bake in a hot oven. '
14
R()IJ>S.
fh-ctiL/d.sl llolls. Xo. 1.
IVIix tlic (iou^li nccdrdiii^ io (lir«H'ti()iis I'm' lijL;iiti l^rciul,
add a lablt'spooiitul of biilliM' and set wImmv it. will kcc'i)
wai'iii imlil li^lil. C'ut oil' the pieces and slia|)e thciii into
rolls, <;ia/,e wilh buller and put in pans. Set- to rise, when
ver,y li^lit bake in a (luick oven.
JltrakfuHt Jxolls. No. 2.
'r;iUe three enps of sweets milk, one cui) of buller oi- lard ;
dissohc one veast cake in a cup of warm water, mix
with Hour enoutih to make dough. Let I'ise overniglil,
in the morning add one <'gg, knead thoroughly, let rise
again, wlien light, make out in jolls, |)lace in the pans, keep
warm, and bake when very light.
French Rolls.
Peel six potatoes (or fou!' if vei'y large), boil in tiWO([uarts
of watei', drain j)otatoes and water thi'ough a colander,
when cool enough add Hour to make a thick batter, beat
well and add a cup of good yeast, or one yeast gem dissolved
in a cup of water. Set to i-ise, when light turn into a br(>ad
pan and mix in a teaspoon of salt, half a cup of lard and
Hour to make a soft dough, let rise again and woi-k down
several times. When very light make out. in rolls and let
I'ise, then brush with c^^ and sugar and bake in a quick
oven.
Southern Rolls.
A pound of bi-ead dough, a teacup of butter worked thor-
ouglily into the doujiii. Let rise, work, cut in strips, sift
over wa til corn meal, place a part on a buttered pan, and
when light bake in a quick oven.
m
1?()T.LS.
ir>
•w'*
ViDih-cc Ixolls.
Kill) oiK^-liair lahlcspooii (>(■ biiitcr into a quart of flour,
mix into lialT a cup (.f -ood live yeast, two 1al)lospooii.s of
sii^-ar, half a pint of cold hojlcd nulk, do not work, let. stand
ovcnii^-hl. Ill Iho morniii.i^- knead tlioroiio-|ily, W\. lise
slowly and wo)-k aftei- dinner. When raised make out in
rolls, and set where they will he li-ht to bake for tea.
KcuhiiLn /i'ofls.
Put three (|uarts of floui- in a lar^-e pan, scald onoquart of
but,t(>niiilk, add one cup of lard, and pour ovei- the flour,
beat well, then add a (piartof milk warm water and one cup
of yeast. Set in a warm place overnight. In t he nu)i-nin;^'
mix in a teaspoon of salt, a tablespoon of su^'-ar and Hour to
make a stiff doii.^-h. Let rise twice— kneadin<^- thoi-ou^-hlv —
then cut off in rolls, put in pans, and hake when Ii,i;-h1. If
this doii^ii is kept cool it will k(>e|) sweet a Aveek, and will he
found very convenitmt in winter for breakfast.
Centennial Rolls.
Four pints of Hour, oik; pint of fresh milk, two Offs-s, one
tal)lespoonful of melted lard, one lar.i^v lablespoonful of hop
yeast. Set to rise? hi the moi-niiifi-for tea. make into rolls at-
five o'clock and bake as soon as lis-ht.
P«
r/.s
Roll;
IS.
One quart of flour, two e-nrs, one tablespoon of lard, t(>a-
spoon of salt, half a teacup of hop yeast. Mix at ni^'-ht,
knead thorou^Hdy in the morning'-, make into rolls, set to
rise, and bake when li,i;-ht.
Vinjinia Rolls.
One quart of warm milk, half a pint of hop yeast, one tea-
spoonful of salt, one eg-p-, one tablespoonful of butter.
16
ROLLS.
(Miouiili Hour to make a si ill' (l()ii!j;-li. St>t to rise, work
down and let rise a second time. WJien lig'lit make out in
rolls, put in pans, let rise and bake.
Velvet Rolls.
Three pints of tloui', one cup of sweet- milk, one teacup of
hop yeast, two e.n'^'s, two tal)lespoonsful of Jard, or three of
butter. Work well, let rise, w()!l< and let rise ag'ain. Make
in rolls, and put to bake when light.
Emjlish Bolls.
Two pounds of Hour, two ounces of butter, tlii-ee t;\ble-
spoons of hop yeast, one pint of warm watei". Keej) wai'm
until light, work Avell, put in pans, and bake Avhen light.
New York Bolls.
Into one pound of tlour, ridi two ounces of butter, and the
whites of three eggs well beaten, add two tal)l('spo()ns ol"
hop yeast, a little salt, and milk enough lo make a still'
dough. Set in a warm place till light, work out, in rolls,
g-laze with melted butter, and bake in a quick oven.
Carolina Bolls.
One pint of milk, scalded, put into it while hot half a cup
of sugar and one tablespoonful of butter; when cool add a
little salt and half a cup of hop yeast, stir in flour to make
a batter, when light make a stiff dough, let rise and work
down, repeat this three or four times. When vcmt light
roll thin, cut, brush the top of each Avith melted butter, let
rise and bake.
Lady Washingfon'S Bolls.
Pare and slice one or two potatoes, add half a ])int of
warm water, boil until tender, then rub through a colander
ROLLS.
17
with tho water, add two tal)lespoons of lard, one each of
sLife'-ar and salt, half a teacup of yeast and a tablespoonful
of Hour, let rise, when lijL^'hi, l)eat in an e^-^-, and add half a
pint of new milk and Ihjve pints of Hour, let I'ise. When
li^ht make in oblong' rolls, place in buttered pans, let rise
and bake.
Roll Rings.
Boil one pint of milk anil let cool to blood heat, then pour
it ovei" two spoonsful of i)utter mul half a teas|)oon of salt ;
wlien nearly cool add one beaten ey^', one pint of Hour and
half a yeast cake dissolved in half a Icacup of warm
watei', let rise. When lii^ht knead in a pint and a half of
Hour and a tablespoonful of suy-ar, let rise and make iu
ring's, put in buttered pans and when light bake.
a cup
I (Id a
make
work
light
,er, let
Tea Rolls. No. 1.
Take two pounds of Hour, rub into it one heaping" table-
spoon of lard and one of buttei" and a little salt, beat two
egg's, add two tablespoonsful of sug-ar, have almost boiling
one pint of new milk, pour it on the egg's and mix nil
together, then add a teacup of yeast. Let stand till light,
then make in small rolls and when liglit bake. These rolls
are delicious and will li>ake in ten minutes,
Tea Rolls. No.
Measure one quart of Hour in a pan, beat in a separate
pan two tablespoonsful of butter, one egg', two cups of
3'east, one pint of milk, a little salt, pour this in the middle
of the flour, let rise, roll thin, cut out, spread with buttei',
fold over and bake in a hot oven.
)iii1 of
lander
Tea Rolls. No. 3.
One quart of flour, two ounces of butter, one well-beaten
egg, a little salt, half a yeast g'«'m dissolved in warm water,
18
ROLLS.
as much milk as required to make a stiff batter. Set to
I'ise, when lig-ht roll out thiu, cut out, brusli the edg-es with
melted butter, fold over, place in pans, let stand to rise and
bake.
Yeast Oem Rolls.
One yeast gem well dissolved, one pint of scalded milk,
salt, half a cup of white sugar, a tablespoonful of butter,
when the milk is cool ;idd the ,veast. In ;i pan sift two
quarts of Hour in the center of which pour the mixture
and make a batter. Set to rise overnight; roll out in
oblong strips, place in pans, let stand to rise and bake.
Vienna Rolls.
Melt a tablespoon of butter, add to it one quart of tlour,
and two tablespoons of hop ,veast, mix with the butter,
take sweet milk to form dough, add a little salt. Set to
rise. When light, roll tiiin, cut with a large cutter, fold
each one over to form a half round, wetting a little be-
tween the folds to nuike them stick together ; place on but-
tered pans, brush over with milk, and bake in a hot oven.
Parker House Rolls.
Rub half a tablespoonful of butter and lai'd each into two
quarts of sifted iloui*; into the middle pour one pint of
boiled milk (cold) and add one-half cup of fresh yeast, one-
half cup of sugar, and a little salt. Mix, let stand to rise,
until light, work, and let rise again. Make in rolls, let
stand until very light, brush with new milk and bake.
Turn Overs.
One quart of flour, one large potato, mashed, tAvo table-
spoons of butter or lard, three eggs, well beaten, half a cup
of yeast, and one teacup of milk. Set to rise overnight.
■^%
BISCUITS.
19
In the moriifno-, cut ofT small pieces of dou«-h, roll out thin,
about six inches long-, then turn it half over, when all rolled
out, place them on a board, cover and set aside to rise
When lig-ht, Nvet the top with sweet milk, hake in a quick
oven.
Pockets.
One quart of floui', one cup of butter, one larg-e potato
boiled and mashed, four eg-g-s, one cup of yeast. Knead all
tog-ether, and set to rise. When lig-ht, cut iji wide strips,
spread with butter and roll up. Put in ])uttei-ed t)ans, and
when light bake.
Light Biscnit. No. 1.
One quart of flour, one teaspoon of salt, one tablespoon
of butter, and lard mixed, two well-beaten eg-g-s, and half a
cup of yeast with water to make a soft doug-h. Knead for
half an hour. When well risen roll, cut with biscuit cutt(,M-,
let rise and bake.
Light Biscuit. No. 2.
Dissolve one tablespoonful of butter in a pint of hot milk,
when cool stir in a quart of flour, one beaten eg-g-, a litllJ
salt, and a teacup of yeast. Set to rise, i-oll out an inch
thick, cut in biscuits, when light bake in a quick oven.
Light Yeast Biscnit.
Two quarts of flour, four mashed potatoes, lard the size of
an eg-g-, one teacup of milk and one of yeast. Set to rise,
roll thin, when lig-ht bake in a quick oven.
English Crumpets.
To one quart of milk, add half a cup of yeast, teaspoon of
salt, and flour to make a stifl: battel'. Let rise, and add
••^•qi
20
(Trumpets.
hall" a cup of inelU-d butter, let staiul twenty minutes and
bake in ring's.
Crumj^ets.
Take one quart of lis"lit bread dou^li ; break three eg'^'s,
beat sepaiately, mix in th(» dou,j?h, add milk wai'm ^vatel• to
form a batter, let rise, beat down, gi-ease rings and put
into bake.
•v:,...^,^
RUSKS.
'4i
CHAPTER II.
RUSKS, SALLY LUNN, BUNS, <S6C.
I
:i
■i
Busks. No. 1.
OiiG cup of 3'eust, one cup of sug-ar, one cup of milk, four
eg>';s, witlienouj^'h Hour to make soft cloug-h. Let rise, work
in more lioui-, with a teacup of butter. When liyht make
out in rolls, let rise and bake.
Rusks. Xo. 2.
Three ounces of melted butter in one pint of milk. Boat
half a pound of sugar with six egg-s, mix with enough Hour
to make batter, and add a cup of yeast. When light work
in flour to make a stiff dough. Make in cakes, let rise and
bake.
Rusks. No. 3.
One quart of flour, two eggs, two cups of sugar, two cups
of lard or butter, two cups of milk, one nutmeg, one larg-e
cup of yeast. Work well and let stand to rise. When
light make out in rolls, let rise and bake.
i
Rusks. No. 4.
Two cups of raised doug-h, one teacup of sugar, half a
cup of butter, two eg-g-s. Hour to make stitf dough, set to
rise, when lig-lit, mold into small biscuit, let rise, sift over
with sug-ar and place in the oven.
.,.,.. ^^
22
RUSKS, SALLY LUNNS.
• 1.
Rvsls. Xo.
Olio piiil- of milk, one loacup ol' sii;;-ar, lialf a cup of but-
ter, and Olio lai'^o colfeocup of yoast ; Hour to iiiako stilV
battoi". Lot rise overni^vlit, work down several times
througli the day, Wlieii ready to bake roll out and out in
small round cakes, put in ^-reasod pans ; when li^'lit bake.
Spriiiklt! with su^-ar.
Eiisk.s. No. n.
One cup of mashed potatoes, one of su^-ar, one of hop
yeast, three eg-g-s; mix tog'other. When lig-ht add half a
cup of butter, flour to make a stiff doug-h, and let stand to
rise ; tlioii make in small cakes, and put in buttered pans.
When lig-lit put in the o\'en to bake.
Busks. No. 7.
In one pint of milk dissolve one yeast cake, add three
eggs, one cup of sugar, and beat together, use Hour
1o roll out, and add two ounces of butter; let rise, when
very light knead, mold into small cakes, and set to rise,
bake in a quick oven ; when done cover the top with sugar,
dissolved in milk.
SaUij Lunn. No. 1.
One quart of Hour, two tablespoons of sugar, one teaspoon
of salt, one mashed potato rubbed in with a tablesijoon of
lard and butter mixed, half a cup of yeast, and three eggs,
make soft dough with warm water, knead twenty minutes,
put in a greased cake-pan and bake in a slow oven.
SaJJi/ Tjiniv. No. 3.
One quart of ilour, one tablespoon of yeast, four eggs, two
ounces of butter, one pint of milk, work well, ])iit in greased
pan, let rise and bake.
BUNS.
Sail!/ Lnnn. No. 3.
2Z
Haifa cup of yeast, three eg-^'-s, lablespooiifiil of butlri-, a
pinch of salt, one quart of Hour. Make a stiir battel-, let
rise, pour into a "rreased pan, and keep Avarjn. When li'-lit
put in the oven to Ixike.
Buns. No. 1.
One pint of hop yeast, four tal)lespoons of su-ar, half a
cup of butter, one e,ij-^, and iloui- to make stilf dou^h
Work tiioroug-hly, mold in round cakes, i)ut in g-reased
pans, let rise and bake.
Bims. No. 2.
One cake of yeast dissolved in a pint of warm milk,
a pinch of salt, add tloui* to make soft spong-e and let
rise, add one teacup of sug-ar, a cup of buttei-, two eggs,
Hour to make stiff doug-h ; let rise, roll in lar.ge sheet, but-
ter and cut in biscuits, fold over, let rise ag-ain and bake.
Cinnamon Buns.
Reserve one (luart of doug-h when making- light bread,
work in a cup of sugar, two tablespoons of butter, and roll
half an inch thick, cut in large biscuits, spread with sugar,
and cinnamon. Let rise and bake.
Spanish Buns.
One pint of floui-, one pint of sug-ar, one cup of sweet milk,
one cup of butter, four eggn beaten separately, one teacuj)
of yeast, one teaspoon each of cinnamon, cloves and all-
spice, one grated nutmeg-. Knead well, roU out, cut in
larg-e biscuit, let rise and bake ; Avhen taken fi-om the ovon
sprinkle with white sug-ar.
24
COKFEE CAKES.
Coffee Cdkos. No. 1.
Work into a (luart of (l()u<>'h a roundcil liiblospoon of biil-
1<'i- .111(1 half a cup of sii^-ar, wilh oiio ciii) of dried ciirraiils :
woi'k in Hour fordou^-li, uiako in small lolls. di|) in inellcd
butter, placo iu j)aiis and Irt riso a short tiiiio only, bako.
Coffee Cakes. No. '2.
Beat together two cups of su«-ar juid one of butter, beat
scpai-ately the whites and .yolks of e^-^^'s, mix w«'ll loi^vther
with two huv^-o cups of dou«-h made as for bi-ead, lii'st the
su^-ar and butter, next the yolks, then the whites of the
e;j'fi-s, add one teaspoon each of extract of cinnamon,
allspice and nutmeg-, half a pound of seeded raisins, and -a
little more tlour to work, let rise, make in small cakes, let
rise and bake.
r.
BIHCUITS.
tio
CHAPTER ITT.
BISCUIT.
Biscuits sliould he uiado and halved (iuicl<I.v in order to
have tlieiii lig-lit.
In a ^veli-lloated oven ei;L;-h1; minutes is sullleieiit time to
bal<o biscuit brown.
Lard and buttei' mixed is tlie l)est siiorteniii^'.
Wiien water is used iov moisteniny- llie douyh, a \er.v bot
lire will he required for balvin/:,'-.
The success of tiie recipes ^;iven for biscuit depends
f^-reatiy on the purity of the baldn^- powder aiui soda used,
as it is impossible to have ft'ood bread if these vcvy necessary
in^nvdieMls are of an inferior quality.
Baking- powder can be made at home, but it is cheaper to
buy a superior make of it, and mucli more satisfactory.
Horsford's Baking- Powder, prepared by the Rumford
Ciiemical Works, Pi'ovidence, R. T.. we can recommend.
There may be other makes as ^-ood, l)ut we have tested
this thoroug■hl3^
Soda biscuit should be handled as little as possible.
Always mix baking- powder in the Hour before sifting-.
Biscuit should be pricked with a fork before putting them
in the oven.
Biscuit when stale can be restored to freshness by
plung-ing for an instant in cold water, and then set in the
oven ten or fifteen minutes.
26
BISCUITS.
BiscuH. No. I
Two (junrls o[ lloiir, one t;il)l('spoon of lard and the samo
of Itullcr. S;ilt 1(> lastc. one Icasjioonful of soda and (Mioufjli
huUonnilk to make u soft doii^'-li. Bake (luickl.v.
Jh'scuit. Xo. •.'.
Ono (|nar1 of lloni', our loaspooiifiil of baking"" powder
sifted willi it, one tcaspooiifiil of siill. one lahlcspoon of
lar'd, mix with swoi'l millv oi" walci-. Bake (luickly.
IlisriiH. Xo. ;».
For eacli tt>at'U|) of lloiii' lake a t(!aspooiif\d of hakiii^
])ow(kM' and same of biillci-. llub the lialdii^' powdei- and
hulk'i- into tlic llonr, wot. witli milk or water, salt, roll iliin,
have the douyli soft. Put immediately in a very hot oven.
Biticuif. No. 4.
Mix half a cup of n\eltc(l butter in a (piart. of milk, stir in
a ^'ood pinch of salt. Sift two tal)lespoonsful of baking-
powder with flour to make veiy soft dough. Drop with a
spoon on buttered tins. Bake in a very hot oven.
Biscuit. No. 5.
One quart of Hour, one teaspoon of salt, one tablespoon
of sugar, one teaspoon of baking powdei', one table-
spoon of lard, mix with sweet milk, roll thin and bake in
a very hot oven.
Soda Biscuit.
Three pints of flour, half a teacup of butter or lard, pinch
of salt, a. pint of sweet milk, one teaspoon of good soda, and
two of cream of tartar. Bake in a quick oven.
^^^
BIHCUITS.
'21
Bvtlcrniilh lUsndt.
Two «|iiar1s of silled ll,„ir. 1 uo l:il)lrspoons of Inrd. pinch
of s;ill, oi.r Irjispooi, cf soda, hullcinnlk to mnko doii<-h
roll thill, bake tiuickl^-. ^ '
Eiif/J/.sJi HiscH/f.
One and a half pint of (loi,,-, ,„„. ,.,ip of corn sinrrh three
tal)lcs|)oons of sii-ar, N-aspoon of sail, two spo„„sfid of
hakiiif;- powder, two tabl. -spoons of lard, on(> c-n., ;,,h| half a
pint of sweet inilk, roll l)alf an inch thick, n h over with
milk, lay on buttered tins and bake.
Virginia B/scK it.
One quart of flour, lialf a teaspoon of salt, (|iKir1crof a
pound of butter, mix and moisten with watei-, roil out ihju
tlireij times and beat with a rolliny-pin, cut in cakes the
size of a saucer and bake.
Cream Biscuit. No. 1.
Take one quart of sifted flour, one teaspoon of bakin-
powder, same of salt, mix with sweet cream, roll thin and
bake.
Cream. Biscuit. No. 2.
One quart of flour, two ounces of fresh butter, teaspoon of
salt, three teaspoons of cream of tartar, one and a half of
^'ood soda, one pint of rich s^veet cream. The doug-h should
be very soft, roll thin and bake quickly.
Egr/ Biscuit.
One pint of flour, three eg-gs, one pint of milk, a pinch
of salt ; bake in greased cups.
28
BISCUITS.
I
Milk Bisciiif.
One quart of flour, one tablospoon of lard, one teaspoon
of salt, enough mornins-'s uiilU to make a stilf dougli, work
well, beat with a rolling'-pin half an hour. Make in biscuit
and bake quickly.
Beaten Biscuit.
One (juarl of flour, one small teaspoon of lard, one tea-
spoon of salt, mix with sAveet milk. Beat hard for half an
lioui-, cut out, prick with a fork, and bake in a hot oven.
Boston Biscuit.
One quart of Hour, one leaspoonful of salt, one tablespoon
each of buttcn- and lard, one eg-g-. Mix with sweo(, milk,
beat twenty minutes and bake.
Cold Welter Biscuit.
Three pints of Hour, two tablespoons of butter, teaspoon
of salt, mix Avith cold watei-, beat half an hour, roll out,
prick with a fork and bake in a hot oven.
Hard Biscuit.
Two pounds of tlour, quarter of a i)Ound of butter, small
spoon of lard. Ihive g-ills of sweet milk, knead for half an
hour, cut in snuill cakes, prick with a fork, and bake brown.
}. I !
South Carolina Biscuit.
One quart of sweet cream, one cup of butter, tw^o table-
spoons of white sugar, one teaspoon of salt, tlour to make
stiff dough. Knead well, mold in small biscuit with the
hand, bake brown. These biscuits will keep for weeke.
m\
?
BISCUITS.
29
Jenny Lind Biscuit.
One <iu:irt. of lloiu-, one tablespoon of butter, two cups of
milk, loiu' e,i4'^'s, two teaspoons of cream of tartar, one of
soda. Roll in large sheets, or cut in biscuits and bake
twenty minutes.
hunch Biscuit.
One pint of lloui-, one tablespoon of butter, three of sugar,
two eggs, one teaspoon of soda, and two of ci'eam of tartar,
a pinch of salt, and a cup of milk. Cut in biscuit, or bake
in large cakes in a Hat pan.
30
CKACKEKS.
CHAPTER IV.
CRACKERS.
Soda Crackers,
One (iiiart of (louj-, one l;il)lospoou of biitU'i', a litLle salt..
one eg'^', half a lcas[)ooii of soda, h'mIu; stilf paste willi l)iit-
teriuilk, heat until li.i^ht, i-oll wi-y lliiii, cut in squares,
prick all over with a fork, and bake quickly.
tSoutJicrib Crackers.
Take a larg'c cup of risen tloiigh, a tablespoon of white
sug'ar, beaten with one eg'^', mix with tiie clou;L;h, add a
tablespoon of butter, two teaspoons of soda, dissolved in a
cup of cream. Beat half an hour. Roll out, cut in squares
and bake in a hot oven.
Gem, Crackers.
One and a half [)ints of Hour, half a pint of corn meal, a
teaspoon of salt, two of butter, one teaspoon of bak-
ing-powder mixed with sweet milk, I'oll thin, prick with a
fork, work over with jnilk, and bake ten nnnutes in a very
hot oven.
Creavi Crackers.
One (|uart of flour, a pinch of salt, five fahlesi)oons of
sugar, one teaspoon of baking powder, four tablespoons
of butter, and live eggs. Mix in a lli-m, smooth dough,
knead rapidly, roll out thin, cut with a biscuit^ cutter,
•■"^:^«?st
CKACKKHS.
31
'■'■•iS
and (lio|) in a pot of hoijiii- w;,t,.,- for five ininiitcs
8kim out ami lay in cold uatei-lhen place on -misud tins
and bake in a hot oven.
KvvvldnliiKI Ct'dcker.s.
Take a pint and a half of llunr, half a i)int of corn starch
one teaspoon of sail, one teaspoon of bakin- powder one
(abh'spoon of butler, one of su^^'ar, and mix into a 'linn
snioolh dou-h with half a pint of milk. Knead j-api,||v foi'
hall an hour, cover with a damp cloth for twenty mitiules
roll vei-y thin, i)riek wi1,h a fork, wash over with milk, and
bake ten minutes in a \-ei',\' hot oven.
Water Crackers.
One pound of lloui-, one tablespoon of lard, one teaspoon
ot salt, half a teaspoon of soda, mix with water, beat well
roll thin, and bake (luickly. '
French Crackers.
One and a half pounds of flour, half a pound of su^ar
ipiarter of a pound of butter, whites of five eo-.-s mix s^ilf'
roll thin and priek with a fork; before bakin^^u 'ov^ t^
eg-g-, and dip m sug-ar.
^^mj Crackers.
bn^f half"' f "'''' 'f'' "^ '^^'' «^^ tablespoons of
butte half a teaspoon of soda, Hour to make stiff doui:h
knead half an hour ami, roll thin. ^ '
Graham Crackers.
One quart of Graham (lour, one tablespoon of suc-ar, half
a easpoon of bakin.^- powder, a pinch of stlt, two
Ublespoonsot butter, half a pint of milk ; mix smooth, cut
111 small, square crack(>rs. Bake in hot oven.
■■
BATTEK CAKES.
CHAPTER V.
GRIDDLE CAKES, GEMS, WAF-
FLES, MUFFINS, &.C.
(jii'icldle cukes r('(|uiro care in inakiii^' in order to have
llieni palatable.
The whites and yollvs of the e;;-gs shoukl be beaten sepa-
rately, too much shortening" should be avoided. II" good
baking- powder is used no shortening- will be i-equired, un-
less desired.
They should be thoroughly beaten and baked quickly.
Batter Cakes. No. 1.
Into one pint of buttei-niilk beat two eggs, then add a
teacup of Indian meal and half as much Hour, a pinch of
salt and half a teaspoon of soda. Grease the griddle and
bake quickly.
Batter Cakes. No. 2.
Take one quart of sour milk, three eggs well beaten, one
quart of Hour, a tablespoonful of butter or lard and two
small teaspoons of soda. Add the stilf beateri Avhitcs of the
eggs just befoi'e baking. Di-op in large spoonful on a
greased griddle.
Batter Cakes. No. 3.
Beat three eggs very light, add one teacup of clabber,
one of skim milk, one of Hour, one of corn meal, half a
ill
LT— ^^*^'
CORN TAKES.
33
teaspoon of soda and salt, cad.. Grease tlio -riddle and
bake.
Batter Cakes. No. 4.
Onepintofbnttormilk, one pint ,>r (lour, one tablespoon
of butter, one tal)lespoon of s„o-a,., teaspoon of salt b.lf -i
teaspoon of soda. > .i
Batter Cakes. No. 5.
One quart of sweet millc, two e-^s well beaten, one te-)-
spoon of salt, one quart of flour in which sift a lieanin<^
teaspoon of baking- powder. Bake on very hot g-riddle. "
Batter Cakes. No. G.
One quart of flour, two teaspoons of baking- powder one
tablespoonful of butter, one pint of sweet cream, one' tea-
spoon of salt.
Batter Cakes. No. 7.
Put a loaf of stale bread in soak overnight in a pint, of
mi k, add thre.> (-g^s, and a lal)lespoon of nielKnl butter
Bake on hot g-riddle.
Corn Cakes. No. 1.
One quart of sifted meal, on(> teaspoon each of salt and
soda, buttermilk to make thin battel-.
Corn Cakes. No. 2.
One quart of sweet milk, one pint of sifted meal, half a
teaspoon of soda, one tablespoon of melted lard, four e<.-..-s
beaten separately, one teaspoon of salt. Bake on veryTot
greased ^-riddle. ^
-^m
'.'A
CORN CAKES.
Kr/ni Corn Cakes.
One (|ii:n't of new milk, one |)iiil- of sit'led iih>;iI, one licap-
i)i^" teaspoon of bakin.u" powder, two lahlcspooiis of hiitlci-,
whites of six e.^"i4\s beaten still'. Bake on liot ^Ticlclle and
serve immediately.
Com Batter Cakes. No. 1.
Fom^ Clips of meal, 1\vo eiips of sweet, milk, two taoie-
spoons of tloui-, one of lai'd, t(.'aspoon of sail, half a tea-
spoon of soda.
Corn Batter Cat^'es. No. 2.
Beat two e,ii'i^-s, pour in a eup of elahber, and a eiip e^f
water, one of eorii meal, and one of lloiii'. half a teaspoon of
salt, a tablespoon of melted butter, and small teaspoon of
soda.
i!i
Corn Batter Calces. No. 3.
One pint of sifted coi^i meal, one teacup of flour, one
teaspoon of sotia ami salt each, three ei^'^-s. Mix tliin
hatter with buttermilk.
Bread Cakes.
Soak a loaf of bread in sour milk until soft, rub throu^ii
a colander, and to one quart adtl the .\'oll<s of two e^-g-s, one
teaspooi] of salt, one of soda, two tabl(\spoons of sui^-ar
with hour to make batter, lastly add the whites of the
Crumb Cakes.
Put some bread crumbs to soai<: in a quart of sour milk,
rub throu.n'h a sieve, and add foui- well-beaten e.i»"g's, two
teaspoons of sotla, one tables|)oon of melted buttej*, and
enouy-h corn meal to make tliick.
■^
GRIDDI.K CAKKS.
85
Flannel Ca/ic.s. No. 1.
Hoat a pint oC sweol milk ; into il put two heapin,^- tablo-
spuons of biiltcr, lluMi add a pint ol" cold milk, and four
well-boatcn ogi^s, a teaspoon of salt, and half a cup of hop
yeast, set for tlii-oc liours in a warm place, when li^lit add
Hour to make still batter and bake on yreased g-riddle.
Flannel Cakes. No. 2.
One and a lialf pints of Hour, one tabh'spoon of brown
sup:ar, two te;is|)oons of baking' powdei', teaspoon of salt,
two e^'ii's, and a pint and a lialf of sweet milk. Bake
on a g-reased ^^'riddle a rich brown.
Geneva Griddle Cake.
Two pints of flour, live ta1)lespoons of su^var, half a tea-
spoon of salt, two of l)akiii.ii' powder, Iwo tablespoons of
butter, four ei^jj;-s, and half a pint of milk. Bake on hot
griddle and sift with powdered sugar.
Indian Griddle Cakes.
A pint of sifted meal, half a pint of flour, one tablespoon
of brown sugar, hah' a teaspoon of salt, one teaspoon of
soda, two eggs, and a pint of buttermilk. Bake brown on
a greased griddle. Serve with maple sugar or syrup.
Rice Griddle Cakes.
Tw^o cups of cold boiled rice, one pint of flour, one table-
spoon of sugar, half a tt^aspoon of salt, two teaspoons of
baking powder, one {'ii:i^, and half a pint of milk. Bake
brown ; serve with honey.
80)
ORIDDLE CAKES.
Berry Griddle Cakes,
Take two pints of Hour and a pint of strawl)errics or
blaclcborries (as desired), one teaspoon of salt, one table-
spoon of brown su^-ar, two teaspoons of baking- powder,
two Cfj-fTS, and a pint of milk, mix well, have the fifriddle hot
enouf^h to foi'm a crust at once, bake brown, and sprinkle
with white sugar.
Eye Griddle Cakes.
One pint of rye flour, half a pint of Graham flour, half a
pint of wheat flour, a tablespoon of suj^-ai', one ef;"^', one pint
of milk, two teaspoons of baking- powder, teaspoon of salt,
mix in a smooth batter, and bake bi-own on greased gi'id-
dles.
Crushed Wheat Griddle Cakes.
One teacup of cracked wheat, two pints of flour, two
spoonsful of white sugar, half a teaspoonful of salt, two of
baking poAvder, one c'^i;^, one pint of milk. Boil the wheat
in half a pint of water one hour before mixing in. Bake
brown.
Bread Griddle Cakes.
Put half a pound of bread fi-ee from crust in warm water
to soak. Beat one Q^g, have a pint of milk and a table-
spoonful of bi'own sugar together; add teaspoon of salt and
two of baking powder. Wipe the soaked bread dry and
mix in the milk thicken with one pint of flour, beat to a
smooth batter. Bake on gi-eased griddle. Sprinkle with
powdered sugar.
Farina Cakes.
Melt in one pint of milk a tablespoon of butter, add four
spoons of farina and boil thick; let cool. Beat in three
\ V
BUCKAN'HEAT TAKES.
87
epTffs, half a teacii)) of Hour, a pinch of salt, and half a tea-
spoon of l)akinpr powdor.
Bice Cakes. No. 1.
Soak half a pounil of rice. 15oil sofl. drain and mix with
it a small cup of l)ult(M', let cool and add one (juai't of milk,
a littl(3 salt, and six c^-irs. Sift in a ((uartor of a pound of
flour with a teaspoon of hakin^- ponder. Bake on well
greased griddle ,
i
Rice Cakes. No. 2.
One cup of i-ice, boiled in a (piai-t of sweet ndlk, one |)int
of Hour, a teaspoon of salt, three eggs, beat well, and bake
on greased griddle.
Baking Poivcler Buckwheat Cakes.
To one pint of buckwheat, put two teaspoons of baking
powder, teaspoon of salt, tablespoon of sugar, mix well, add
a pint of cold water, and bake quickly on greased griddle.
Buckwheat Cakes. No. 1.
One quart of buckwheat flour, one pint of corn meal, one
teaspoon of salt, and one cup of yeast, enough warm Avater
to make still batter. Set to rise, then add a teacup of lard,
let rise again, and bake ciuickly on greased griddle.
'SI
Buckicheat Cakes. No. 2.
One pint of buckwheat flour, one tablespoon of corn meal,
one of yeast, teaspoon of salt, mix with warm water, when
light beat in a pinch of soda dissolved in warm water, bake
on hot griddle.
H'
r . I
38
BUCK^viiK.vr cakb:s.
Biich'ir/icti/ fWA'r.s". No. IK
Wiinii (MIC pint (if swccl milk, iiiui one piiil of walei', add
(Ivc ciij)s (>r hiickw heat Hour, heat mil il smooth, and sliriii
a cup ofycast . lid rise, hcatdowii, and wlicii li;;lil bake.
linvkirJu'id Cakes. No. 4.
One (|uai't of l)uc-k\vli('al> Hour, one pint of wheal Moui-,
half a Icacup of ycasl, a pinch of sail. JMakc in hallcr with
warm water. Seti lo rise. Thin witlia cup of milk. J^aUe
(juickl.y oil hot yreasud yriddlc ; butter while hot.
CAST-IKOX SQUARE FltKNCII ROLTi PAN.
Buckwheat Cakes. No. 5.
To one quart of l)uckwheat lloui', add half a pint each of
wlieat hour and coi'ii m(>al. Ilii'ee teaspoons of l)akin;4- pow-
dei', one tal>lespoon of su.u'ai', one teaspoon of salt, mix
well, and aild a pint of cold water. IMakethe l)atter very
thin, pour on a liot yreased ^'riddk', and brown. Eat with
maple syrup.
Pan Cakes.
One pint of flour, six e.i^-^-s, one teaspoon of baking
poAvder and salt each. Make thin 1)atter with two cups of
milk. Kub a teaspoon of lard over the bottom of a hot fry-
MUFFrXM.
89
iii;;--p;iM, pour in :i I;ii-v hidlcful of l);ilt(M' :iii(l fry (juickly.
K«'('p wni'iii, pill in more haltri', srvw, willi lionoy.
Beat snioolh six (••^•ns and hair a pound of (lour, melt,
four ounces of l)utter, add 1o 1ii(> hatler, with on,' ounce of
su^ar and half a pint of uiilU. Put ;, spoonful at, a ihw
into a ^Teased fryin^--pau, spivad evenly over tho .surface.
Indian. Pan Cakes.
Take one pin! of corn uu>al, on(^ teaspoon of salt, one of
soda, pour on hoiliu;^- water to nuikt! a lliick mush; |(.t
stand until cool ; add the yolks of four e,--s, half a cup of
flour, stir in as much butter-milk, as will make hallei'; brat
the whites of the e^v--s, and stir iu. Bake in a \vell--reasea
skillet
Scotch Scones.
One quart of floui-, one 1abl(>spoon ofsu.o-ar, half a tea-
spoon of salt, two teaspoons of bakiuAi' powder, one spoon-
ful of lard, two e^^s and a pint of milk. IVlix iu xovy thick
batter, drop in squares on hot griddle; bake brown on both
sides.
Flour Muffius. No.1.
Mix one ]Mnt of milk, two e-o-s, teaspoon of salt, three
tablespoons of hop yeast with Hour to make a stiff batter-
let rise four or live hours and bake in muflln rino-s in a hot
oven.
Flour Muffms. No. 2.
Beat two e^-.i-s very li^-ht, „iix with them a pint, of butter-
milk, a tablespoon each of melted butter- aiul 1 a i-d, a tea-
spoon of salt, same of soda, one (luart of Hour. Beat well
Id
MUFFINS.
I :
to.^'ctlicr. TTiivc :iliT;i(1y liciilrd mnlTiii moulds, f,TPas(! \V(>1
;iii(l nil Willi IIk" hatter; hake hrown.
Crcdui Miiffi
One piul, of lloiii-, one pint of cica. , two c^'^^s, lablospoon
of ixitlcr. Moil t lie cicam and luittcr top'tju'r, mix in the
tloii)', drop in biiUcred junllin moulds luul huUo quickly.
A(JATK TIHKS Tri'.Al) MIKKIN I'AN.
Delicate ATvfpr^.
Sift, ono <|uaii of lloui" and \\ oaspoons of bakin^jf
powder io^'ct Ikm-, add two iabl('spo»...s of melted l)utt(M', a
toacup of SAvect milk, a teaspoon of salt, and the whites of
(iii^iit. o;;"f;'s. Bake immediately in well-f;'reas(Hl mujiin
moulds.
1
■ill
' Ir
AGATE MUFFIN PAN.
Raised Corn Mucins.
One quart of sifted corn meal, a tablespoon of melted
buttei", one ((uart of milk, half a cup of yeast, teaspoon of
salt, tables])oon of molasses. Let rise four or five hours
and bake in muiun moulds.
'•V'-'Tltltm-
MUFFINS.
41
Breakfast MnJ^ins.
Take Olio (|uaH, of ll„i.,-, a,|c| Inv,. h,.a,,i„o. t,.;,,spoonsfiil „r
bakin-powd.TaiKl a liUK" salt, thoti sin Uiorou-hiv ll.-at,
lip Iwo cw-^^-s and mix will, a liall' piiitof luiik and c/.kl walrr
•'•■oiiA^-l. ton.akea diir had,.,-, whirl, sl„u,l,| I,,- h.-al.M, „p
uyil rJak.. ,1, a Ih,I „v(.|, i„ dr.'p, .^rcasnj im.llin tins,
winch sliuukl be lilk'd about, ll,ivi«-r,),ifihs fidj.
Corn MulJius. \
()iH'pin<'ors(,.,,-l,utt,M-i,iilk.<,i„.|(.an.porc,vaMi,onMca.
spoon „f soda, same of salt, labh-sp,,,),, of la,-(|, t|,,vc ( -s
moal to make still batter. Ueat w<.||, bakr in ^..eased nmf-
fin inoukls.
TURK'S IlEAD MUFFIN CUP.
PLAIN MUFFIN CUP.
Sift o
w
flour
Corn Meal Jfuffin,
but one .(uartol co,-n meal, ponr on it a pint of boiling-
ater, a(k, two tablespooi.s of lard, three e^'^^s, a cup of
3ur, and milk to thin. Bake in niuilin moulds ^
Plaiu Corn Muffins.
Scakl a (,uart of meal, put i.i a tablespoon of lard, tea.
boZ "Vr;'',"" '''''' '' '^'"^'^"*" ''^ ^■^'^'' ^li-^ ^^^^ with
buttermilk, bake in a very hot own.
Bahlng Poivder Muffins.
One pint of siflnl corn meal, half a pint of (lour one
tablespoon of white sn-n- •. iif<i> u \\ '
^ xi ui vvniit su^ai, d little salt, and two teaspoons
rm
; i
42
MUI''FINS.
i! 'Pii
of l)akiii^- powdt'i-, Mix to a thick batter with sweet inilU,
bake in niulliii I'ini^-s.
Graham Mujfins. No. 1.
Two cups ol" butteriiiilk, two tablespoons of hrowti su^^rar,
a piricli of salt, one teaspoon of soda, sullLcientGraham Hour
to make stilf batter. Bake in iiiulhn riiii^s.
Graham Muffins. No. 2.
Beat one: eg'S", add a pint of new inili^, a little salt, and
Graham tlour to make thick batter. Bake in muJhn moulds
in hot oven.
Wheat Gems. No. 1.
Mix one teaspoon of baking- powder in one pint of flour ;
add the yolks of two eg-f^'s, one tablespoon of butter, one tea-
cup of sweet milk, a pinch of salt. Mix well, beat the Avhites
of the es'g" to a stiff froth, stii* in, and bake inunediately in
greased gem pans.
Wheat Gems. No. 2.
One egg, one cup of sweet milk, one tablespoon of butter,
three cups of tlour, one teaspoon of salt, two teaspoons of
baking powder. Bake in gem pans in hot oven.
Breakfast Gems.
One cup of sweet cream, one i'^^'i::;, one cup of tloux , half a
teaspoon of baking powder. Fill gem pans and bake quickly.
Cold Water Geins.
With a (juart of Graham tlour and rice water make a
stiff batter, add a pincii of salt, heat and grease gem irons,
and bake in very hot oven,
W
MUFFINS.
43
Ovdhaiu Gems.
Mix Gralium (lour, ,„• oul lucal, with milk to ionn a slilT
kittof, add a pincl, of salt and one e^'^-. Bake in «enis,
hot and well lireased.
Golden Gems.
Into one pint of .sued milU, sill .,i,e ,,u;irl of .yellow eorn
meal, and half a teacup of l!ouc. Le( the ba tie.- stand over-
night. When ready to l.ak(> add one beaten e^-^- ; bake in
hot ^'•em pans well y'reased.
CAST-IROX OBU)Nt} CJKM PAX.
Em/lish Breakfast Gems.
One pint of sifted Hour, one eiij. of sweet milk, and one
e^^-, a tablespoon of melted lard. Mix in the Hour one
teaspoon of l)akini4- powder, and half a 1easi)oon of salt
Mix and bake in hot ^ij;vni pans.
Swiss nreakf<tst Go
Two cups and a lialf of II
powder, four tabl(>spoons ol
.salt. Rill) in the il
ms.
our, two tea
spoons of baking"
su,i;-ar, small teaspoon of
cup of sweet milk and t
minntes, put in hot ii-ems o
our a tablespoon of butt
«'!•, add
Avo e--s. Beat vevy Imi'd for
and bake fifteen niimites.
I' ill tlie bakin^--pan well
Puffs
one
ten
reased
Take half a s'lll of yeast and add to it a teaspoon of salt,
half a cup ot su^^ar and a small pinch of soda. Stir into it
: I'
44
BOSTON CKEA]\I CAKKS.
Olio quart of lloui', lliiii witli oiioii.i^-h scalded milk io iiiako
llilck as pound cako, mix vvolJ and drop in l)uttLM-c;d ^'(Mii
pans and set to rise. Wlieii light bake in a quick oven.
Boston Cream Cakes.
Two cups of Hour, two and a half cups of watei-, one cup
of butter and five eggs. Boil the vvatei* aiul butter together,
st ir in tiie Hour, set olf the stove, let cool and add the eggs.
Pour in spoonfuls in gem pans and bake in a very hot oven.
Put over the lliv one cu|) of new milk, half a cup of sugar,
one ci!;}j:;, one tabiespoonful of butter mixed with three of
corn stai'ch, boil thick. Open sides of the gems a,nd fill
with this cream.
Breakfast Puffs. No. 1.
One pint of Hour, one pint of milk, one Cfi;^-. Beat
together. Drop in greased gems and bake in very hot
oven.
Breakfast Puffs. No. 2.
Take two pints of Hour, a teaspoon of salt, tablcs'poon of
white sugar, two tablespoons of melted butter, two eggs
and a pint of boiled milk. Stir well, fill greased cups two-
thirds full and bake in hot oven.
Piiffets.
One quart of Hour, one pint of milk, two eggs, tabiespoon-
ful of butter, three tablespoons of sugar, two teaspoons of
baking powder. Drop in buttered cups, bake (quickly.
Popovers.
One cup of cream, one Of^-^Ji;, one cup of Hour, a little salt ;
b(^at all together, fill buttered cups half full and bake in a
hot oven.
I m
\VA1,'1.'LES.
45
Snow Jkdls.
liv?Z'"^'^" 'V"'' '"^■''' ""''' '''^' "^' ^^'^'^' '''^''^' ^^'i^ites of
MU^ R^r '"T^ "' '''''^" '''''''''> ''^'^^ to make a
oaltei. 13ake iii siiuill l)uttoml cups.
Waffles. No. 1.
Make Avanics quickly and beat thoroup-hly. Ahvays add
the whites of tlie e.5-,-s just before b•^kin^^ Butter is nuicli
nicer to shorten wallles than hird. N-ver use su^-ar in the
batter, as it tends to make it heavy. Wallle batter should
be very thin.
of
LONG HANDLE WAFFLE AND WAFER IRON.
Waffle.s. No. 2.
Oe pint of buttermilk, one teaspoon of soda, one table-
spoua of melted butter, one ttnicup of Hour, the yolks of
four es-ffs and a small pinch of salt; beat the whites of th^
eg-^vs to a stur froth and add the last thing-. Have wallle-
irons s-reased and hot, pour in batter and bake brown.
Waffles. No. 3.
Take two pints of sveet miJIc, one cup of melted butter,
sift flour m to make a stilf batter, add the well-beaten
4<)
WAIKLKS.
yolks <>r (•ii^lilo.i4>is, iiii.\ well, I lien slii' in tlir w liilcs bcatcMi
to ;i IVolh: just lu'loro l)akiiiy' sill in a tcaciii) of lloiii' in
which mix thive teaspoons of baking pouik'i'. Bake in
yreuscd \valllc-iroiis.
Wafflcis. Xo. 4.
Take one quart of Hour, a teaspoon of salt, a tablespoon
of hutter, two teaspoons of hakin.u' jiowtlei-, and milk to
make a thin batter; stir well, and bake in wallle-irons.
STOVE WAFFLE AND AVAFER UION.
Waffles. No. 5.
O^ie quart of flour, two teaspoons of salt, a pint and a
half of milk, six ei;i;s. beaten \ei\v li;^'ht, thi'ee lablesi)Oons
of hop yeast. Set to ris(> oN-ei'iii.i^ht . stir in tlu> morning be-
foi-e baking- a little Hour and pour in a half a cup of melted
butter.
Waffles. No. 0.
Take throe pints of milk, one tal)les])oon of hutter, put to-
gether in a pan on the stove until the butli'r melts, add live
well-beaten eggs, one teaspoon of salt, two tablespoons of
A\ Al'FlJvS.
47
1
ycnsl.aiid t lifcc piiils (if Mom-. ._a'\ rise 1 lii'cc or foil)' lioiu's
licl'ort' l»;ikiii,i;'.
\\'((Jflrs. No. :.
Sirt to,i;t'tIi('i' one (jiiai'l (>r lloiii-, two teaspoons of hakiii.^'
[)o\v(l('i'. half a teaspoon of salt ; add foui' \voll-l)eat(Mi e,u',i;-s,
and OK" and a half [liiits of milk. When baked sift onoj"
with powdei'ed su.Li'ae.
-<i^*<£_^
M.;;i. :„ji^;
OVAL. STOVE WAFFLE UION.
Cream IVaflcs.
Take one pint of tliick ei-eani, stir in a teaspoon of soda,
ai\d Hour to make a tliin hatter, beat two e.^-.i^s and stii- in.
Bake, and l)utter l)(>for(> siMidinp- to tlie tahle.
Corn Meal Wdjllvs.
Take one quart of milk, boiled, and tliielcen with corn
meal, when cool add a tablespoon of l)uttei-, n little salt,
and flour to thicken. Bake ciuiekly in wallle-irons.
48
AVAFFLKS.
I
Soda Waffles.
One (luaH of (lour, one ([uarl. of milk, a loaspoon of soda
and sail (^acli, two teaspoons of cream of tartar, four e^^'-s,
two tablespoons of melted butter. Beat well and bake
(iuickly.
Rice Waffles. No. 1.
One quart of (loui-, one cup of boiled rice, five e^gs, one
teaspoon of salt , two teaspoons of baking*- powder, add milk
to make thin batter. Bake quickly in well-.q'reased wallle-
irons.
STOVE WAFFLE AND WAFER IRON.
Rice Waffles. No. 2.
One pint of boiled I'ice mix(Hl with half a teacup of butter,
a pint of flour, teaspoon of baking;- powder, half a teaspoon
salt, six cg-g-s, and cream to make thin batter. Beat very
light.
Fritters. No. 1
To bo palatable and dig-estable fritters should be made
and cooked quickly. The lard in which they are boiled
should be very hot, the proper heat is indicated by a blue
k 5f
\ m
FRITTERS.
40
I of soda
Liitl bake
3ffg-s, one
add milk
3d wallle-
s,M,,K-o arising: from tl,„ su.-f.,,. Bailor fcr f,.itto,..s is best
iiiatio up sevenil lioiii'x hohnv iisiii"-
Fritters. No. S.
Beat two Cffffs I,>M., with Haifa ph.t of ,„iiu-, o„o l,-,-
spoon o salt, an.l two cups of llo,,,-. B,,,!, Iku.I an , , „
Fn'tters. No. 3.
Take throo o;,^s to each pint, of milk, a pincl, of salt, •,,.,1
n-|-^onKU.ostUf.,attnsd.op a spoonful-., a t^^
Fritters. No. 4.
One and a ]ialf pints of flour-, one pint of millc siv oo-^s
teaspoon of salt, one pint of cream. Drop i, hot A^d'
innt, ve<,ctab]es or oysters may be added o .is bat e
and makes an ao-i.eca])Ie breakfast disli. '
Snow Fritters.
of taUci;."'!"'"'" '"',"'' " "'■"^" "f ^^"'' •■>"" n,tal,lospoo„
s«i?M^, X at":,;: ^' 's":lt""',7'*'' "-"■ "> "'^"-
-pxyaLonce. bprinkle with powdered su^-ar.
of butter,
teaspoon
Jeat very
be made
.re boiled
5y a blue
mmm
50
CORN BKKAD.
CHAPTER VI.
CORN BREAD, TOAST AND MUSH.
Plain Corn Bread. No. 1.
One pint of sil'tccl meal, one teaspoon of salt, water suffi-
cient to work into dou^h. Bake (piickly in hot oven.
Plain Corn Bread. No. 2.
Sift a quart of meal, [)ut in a teaspoon of salt, pour on
sufTicicnt liot (not boilin.u) water to make stiJf dougii, cool
with sweet milk, and l)ake on ii well-g'reased g-riddle.
Corn Bread. No 1.
Scald a quart of meal, add a quart of Graham flour, one
cup of yeast, half a teacup of molasses, teaspoon of salt,
and warm water to mix, let rise, poui- in pan, and bake
two hours.
Co7ii Bread. No. 2.
One quart of sweet milk, iuilf a teacup of molasses, two
teaspoons of salt, one teaspoon of soda, four cups of sifted
meal. Mix Avell together and bake slowly.
Corn Bread. No. 3.
One quart of meal, one quart of milk, four eggs, one table-
spoon of melted butter, one teaspoon of salt, two teaspoons
of baking po^vdel•. Bake in pans in a slow oven.
JOHNNY CAKE.
Com Ih'vad. No. 4.
61
One pint of coi-n meal, one pint of sweet milk, two o"-s
one tablespoon ol' bi.tte,-, oi.e of suo„r, ieasj,oon of tl^\i
J^oil the milk and pour ov(h- Ihe meai, when eool aiUl the
eA?y-s, beat li-ht, bake in buttered pan.
Corn Bread. No. 5.
Take a quart of water, boil, and stir in a teacup of meal ;
boil and stir, add a teacup of butter, take olf the (ire and
et cool th(>„ add two eo-o-.s and a little salt. Pour in a
buttered dish and bake.
Egg Corn Bread.
One quart of millc, a pint of meal, four e-^s, a lar-e
spoonful of butter. Pour in a g-reased pan and b^ke brow^!
Egg Bread.
One quart of milk, one pint of meal, three es-ffs, a table-
Old-Fashloned Cracldin Bread.
Sift one quart of meal, add salt, and a teacup of cracklins
chopped very fine. Make up with warm .ater. Ba^fe in
Johnny Cake.
One teacup of sifted meal, one e^g-, one cup of swoot milk
small pmch of soda, tablespoon of lard. Mix in cakes, lay on
a board and bake before the fire.
Virginia Ash Cakes.
Put one teaspoonful of salt to a quart of corn meal
Make mto a stiff doug-h and work well ; form into rounrflat
I ''I
lilll
m '■
6d
TOAST.
cakoH. Swi^op a cloan plaro on a hot hoartli. Put the calces
on and cover with hot ashes — ol' com/se wood ashes only
should l)e used. Wipe and I'ul) well. The Soul hern ne^'i'oes
sonjetimes placed a cabhajLj'o leaf over and under the cakes
"before covering with ashes.
2hast. No. 1.
Althoup-h toast is an article of very general use ver3' few
cooks know how to prepare it. Take stale l)read, slice thin
and even; warm the bi'ead on both siik's, then place befoi-e
the (ire and brown both sides. The lire should always be
bi'igiit and hot, and the toast must be carefully watched in
order that while browning- rapidly it will not burn.
Toast. No. 2.
Cut from a stale loaf of bread, slices of uniform thick-
ness, place before a brisk lire, turn until brown and crisp,
butter and keep hot.
Buttered Toast.
Toast bread to a delicate brown, dip in boiling -water
containing a little salt, spread with butter and keep hot.
Breakfast Toast.
Slice bread, set in a hot oven, take out, dip in boiling
water, spread thick with butter and put back in the stove.
When the butter melts, take from the stove; butter
again and serve.
Ldinch Toast.
Add to one-half pint of SAveet milk, three tablespoonfuls
of sugar, a little salt, amd a beaten egg. Slice stale bread
and dip in ; fry on a buttered griddle.
it
TOAST.
M
i
Froic/i 'loasf.
IJcal. Ilii'cc i'iX'r^s, \h\(\ a pint of swcel milk aii«i a pinch of
salt; cut in slices an inch thicU a loaf of stale bread, dip in
the mixture, fi-y in liot lard until a delicate brown; spiinUle
with suyar and serve hot.
Oerman Toad.
Cut in thin slices a loaf of In'cad, soak half an hour in
sweet' milk, take out- the lucad, beat two e^'^^s, a small
spoonfid of buttei', and a tal)les|)oon of coi'ii starch in the
milk, dip the slices of l)r«'ad in, and U\ in luitier; sprinkh'
with su^'-ar and powdered cinnamon.
Milk Toast.
Slice stale bread thin, toast to a delicate brown, lay in a
dish. Melt a (luarter of a pound of butter in a pint, of new
milk, pour over the toast.
Cream Toast.
Toast slices of bread t hin, lay in a. covered dish, and pour
boiling" water over. Pour the watei- olV and let drain. Put
one pint of rich sweet cream on the stove in a (juart cu[),
add three tablespoons of butter, two beaten e^\n"s, and a
tablespoon of corn starch. Let boil up once and pour over
the toast. If the butter is not salty, add a little salt.
Bombay Toast.
Take one ounce of anchovies, wash, bone, and pound
them in a mortar with one ounce of fresh butter till reduced
to paste, melt in a sauce-pan, and add the beaten yolks of
ten eggs, add pepper to taste, and spread the mixture on
some slices of bread nicely toasted. Serve vei-y hot.
54
TOAST.
Ojlshr Todsf.
P)Oil oiKncnciip of oyslci' li{|ii(>i', wil li li;iir;i cup of ci'ivun,
tiibl('s|)()Oii ol' Idillr!', pepper iiiid s;ill ; pour over soiiu;
niceh- t-oasled hre.'id \\m\ set iu ;i hot oncii for li\-e iiiiiiules.
Tlieii lay broiled o.ysters on I lie slices of toast uiul servo
hot.
IFdiu Tonsl.
Mince some cold Ixiiled liaui wvy line, si ir in a pint of
cream, will) pepper, mustard. I»utler, and two e,i;';;'s ; lioii
and pom- o\«'r nicel,v brown loast. Set. in th(M»\'en to dr,>'.
^\j)J>I<' Todsl.
From slices of stale l)read cut round cais'es, s|)i'ead Avitli
l)u11ei', t hen co\-erwi1h slices of ripe tart apples; sprinl<l(»
witli su,i;ar. cinnamon and bits of I)ut1('r. Sei'\-e liot with
cream sweetened and lhi\ ured with nutmejsj;'.
Sardine Toast.
Place, with some oil out of the hox, in n covered jar, a
dozen saidines: when well lieated lay on Avell-toasted slices
of bread, sliake a little cayenne pepper o\-er them, and
squeeze a few drops of icjuon juice over. Eat hot.
Breakfast Mush.
From the numerous reconmiendations fj-iven our various
cereals it is sui'prisin;^' they are not more ft'enerally used as
articles of food.
Oat Meal is said hy the hest '> horities to bo
healthful and nutritious, and i oopular break-
fast dish in our cities.
Cracked Wheat, barle\ \'c anc orn .ire also prepared
in various ways for the table as well as for the use of
invalids and children.
I
MT'STT.
55
Those crrcais slioiild he 1 li()i'<>ii,^;'lily cooked 1o sciui'ellic
hesl rcsuHs ri'om 1 licit' use, ;iii(l w licii coinciiUMil , it is l>csl
to pi'ociii'c <iiosc llinl Mi'c stcinii-cooUcd. These c:iii he
reiulily i^-cparccl in live iiiiiiutes, ;uul are very delicious as
well as healthful.
Oat Meal Mush. No. 1.
Boll a pint of water, add a leaspoou of sail, stir in oat
meal until thick, boil slowly half au hour. Serve with
cream and su;L;ar, or i)uttcr.
Oat Meat Miush. No. 2.
Into a f(uart of boiling- water, well s;ilted, stir a small cup
of oat meal (that pri>i)are(l l)y the Health Food do.. New
York, is the best), let cook slowly foi' three hours.
Oaf Meal Mush. No. 8.
To one quart of cold water add a teacup of oat meal, put
in a steamer and cook for three hours.
Corn Meal Mush.
One quart of boiling- water, a teacup of sifted coi-n meal.
Sift in g'radually or mix with cold water, and pour in the
boiliuij;- water, salt, and boil half an hour, stirring- to Iceep
from burning-.
Rye Mush.
Stir rye meal (or the g-ranulated rye prepared by the
Health Food Co. is better) into a sauce-pan of l)oiling- water ;
stir for ten minutes. Eat with suy-ar and cream.
Barley Mush.
To one quart of boiling- Avatei* and a pint of milk add six
tablespoons of barley meal. Boil one hour slowly.
-
! ''ill
■■^^■fPI^^^'TOPFf'W"'?"''^"^''''^"^'^^'"'^^^^^''"''"^^^
^^mmmmmmmt
56
MUSH.
TV heat Mush.
Stir ft-rainilated wlicat into hoiliiii^- w.it(M% beat out the
lumps and boil five ininutos. Salt to taste. Eat with
cream and sutirar.
Cracked Wlieat.
Two quarts of boiling- water and a teaspoon of salt, into
wliich stir two cups of cracked wlieat, boil three hours.
K:it with su.i;-ar and cream.
Grits.
Put two cups of corn s'l'its in two quarts of salt water;
soak overniyht and boil an hour. Serve with sugar and
ci'eam.
iif
\^
H'l
'■ II 'il!
10
COFFEE.
bo
s.
CHAPTER VII.
COFFEE, TEA AND CHOCOLATE.
id
With regard to the quality of coffee the best is the cheap-
est. A mixture of one-third Moclia and two-thirds Java will
be found the best.
They should be roasted separately and kept in separate
canisters.
Java requires a longer time in browning than Mocha.
Coffee is much better when roasted, ground, and made at
once. It should be ground line, but not to a powder.
Too much boiling destroys the delicate llavoi" of coffee,
and it should never be made until the meal is ready to serve.
Great care should be given the coffee-pot, for unless it is
kept thoroughly clean it is impossibe to have good collee.
Various are the methods of preparing thi . ''Beverage of
Arabia." Some housekeepers preferring boiled, while
others use ffltered colfee, but to have either in perfection it
is necessary to select good coffee, roast it with care, grind
properly, and have the coifee-pot thoroughly clejin.
The accompanying illustrations show a form of coffee-
pot which has lately grown into gi-eat favor with those who
are fond of pure coff'ee. The colfee nuist be ground very fine,
to a powder if possible. It is then placed in a strainer,
shown in the illustration, which is secured in the interior of
the coffee-pot and the boiling water poured over it. The
water must absolutely be at the boiling point when poured
over the coffee, and it is better to heat the coffee-pot before
;i
""^
f
I
58
COFFEE.
making" llic coH'cc. Tlu' illustrations show the coll'fi'-pot
willi strainer and the colVee-ui'ii employed lor luaUin^i:
eolVee by this uietliod. We also show an ilhisl ration of an
improved colVee-mill for ;L;Tiiidin^- eolfee very line.
THE ABOVE ILLUSTRATION SHOW THE "ONE MLNUTE '" COFFEE AND
TEA-POT AND URN.
It has also been found that tea can be f;']'ound to advan-
ta^'e before makiiii^-. The eoU'ee and tea-pots are iwaetly
alilcc. and the tea is made in exaetly tlie sanu' way as the
coIfce is made. Good results will not follow, however, in
THE PERFECT MILL FOR POWDERING COFFEE AND TEA.
either case, unless the water is absolutely up to the boiling
point. It is stated that thei-e is a saving- of fifty per cent
in vising- tea gi'ound over using" it in the leaf as is usually
the custom.
:l *#
COFFEE,
Coffee.
59
Grind a ioacup of ^ood coH'c-c, bent up ;ii! (',u,ia", iiiitl mix
Wfll with the collVi' ; iill the pot with ookl walcr, allow
room enou.i4"h to [)u1 in tlic in^'rcdimts ; let, it simmer .ijcnily
an liour, but do Jiot stii-. Keep on the lire, but takr care it
does not boil. Pour oil" .^^ciitly and \(>u lia\c a [)urc sti'on^'
extract of colfoe.
Boiled Coffee. No. 1.
Use Java and Mocha mixed. Fov cacli tablcspoonful of
f^-round colfoe use a pint of l)oilini4' water. iJeat the colfee
with the white of ane^'f^'and half a lablespoonful of cohl
water. Pom- boiliM.ij;' water ovei' and l)oil once. Tiike it
from the lire, and replace lony enough to come to a boil.
Boi'Ied Coffee. No. 2.
To one quart of boilin.t;' water, stir in tlii'ee ^mUs of ground
cotfee. Boil twenty minutes, stir down, and set near the
fire where it will keep at the boilini;' i)oint.
French Coffee. No. 1.
Take throe pints of watcM* to one cui)ful of i^'round cofTop.
Put the coffee in a bowl: pour over it half a pint of cold
water, and ht stand liftoon minutes: brin.n-the remainin.i,^
two and a half pints to a l)oil. Strain the cotfee in the bowl
throu^-h a line sieve. Tlion take a French colfoe-]iot, put
the f?rounds in the strainer attho top, lonvin.u:- the cold water
in the bowl. Pour the boilin.i^- water over slowly. Tlion set
the colfee-pot on the stove lifteen minutes. Take olf, and
pour in the cold water.
French Coffee. No. 2.
Take a teacup of Grround cofTeo. Put in a tiamiel bay", tie
and drop in the colfee-pot, jiour on a quart of boilinj^* water;
let boil one minute.
60
t'OI'l'JOK.
V/onia Co{Tvv.
Kqiinl parts of Moclia ami .lava ,i;i(>iiiul Ioi^i-Hhm', will bo
found bt'st. allow one s|)ooiifiil lo cacli person. Mix tin'
white of an e,i;-i;- with the ^I'oiiiuls, pone on hall' the hoiliui;-
water, let^ t he coMee frot h. t hen ke(>p hot . but not boilini;-. I'oi'
(ifteen niinntes, and add Iheri'slof the boilini;- walfi'. To
<uie cnp of I'l-eani add the fi-olhed white of an Ci^'i;', put in
flips Willi sui;"ar, ami [)o\\\' on the eollee.
Steamed Coffee.
V\\\ the i^riMnid eollee in the pot, poni' boilinu' watiM' on it,
|)!aeethe pot in the top of the lea-keltle, and let sta\ half
an honr, Ueepini;- th> water in tea-ketth' boiliiii;-. This
niaUos delic'inns eollee.
/>/■// */)<'(/ ( 'ofl'ee. A'o. I.
drind a tt>aen|) of ,la\a eolfee. put in the diippcu', pom-over
it one (piar't of boiliui;- water. liet set a nuuntud.aiul pom-
Ihruui^b tho drippei- a second time.
Dripped Coffie. .Vo. '.'.
Allow on(> tabIes|)oonful of eoll'ee to each pei"son, and
*' t wo foi" t he pot ."' V\\\ in a dripper, ami pour boiling' watei*
over \-erv slowlw Serve with whipped ereain and the
bealen white of an ei;:;'.
Ti
en.
In ordei' to luaUe ,14'ood tea it is b(>st to have soft water.
Tea should nex'er be made too st ron.ir.
In (^hina and Russia w her(> tea is made to perfoetion it is
weak and clear, Tw<» nHnut(>s is loui;- en<ui,i;-h foi' tea to
stand, and it should iicrcr he hoi/ed, as the line aroma will
be (lest royt'd.
Never use any lea-pot but a hii;hly polished urn, for II is
\
TEA.
fil
iiai
his
I
•■' ''IxMUUMl n.cl llK.l ,u,.t:.l ivlah.s hra, |„„^vr. a.id (|„.
l"'H<-''il is|M.lis|,r,| Ihr „,o,vr..„,|,lHr will t|„. hrvcra-v l.r
kept liol and I he cssciuv ..f 1 1„. i,.., .-xi i;u-t(-(l
In -Making' Irasmhat l l,r u;,|.m- ,s nalln' hoUin,, hHo.v
It IS poiiffd on til," 1,.;, |,.a\,.s.
Tasl.vs dill,.,' i-.-afdiiii;- 11,,. ilavor of i.-as. A o,,,,,! n.ix-
""••• "> l">"" of flavor is lu,.-tini,sl)|a('k.t\vo-lirihs ..,,,.„
= ""' "nc-hlll, .^•un-|.owd,.r, all l.,.,n.^' oC conrsr of llu« U'st
(|uahl V.
/A>/r /(> Mukr (;,>,„/ Tea.
Scal.l lli,'l,>;,-p„i.s,.t n,'ar ll„. n,,. unld v.mv l.,.t, pnt n.
""■'••'• "" ^^'"' '"HlMii;Mvalrran<ls,.| to draw livr inmnh's.
Ht'al.ltl„.h'a-|„,L allow two l.-aspoonsfid of tlir Ivst -rr.Mi
I''' ';' •' I'"" <"• ''o.lniu- wat,r. Sri wIhmv .1 will" luvp
liol, l)u( not IhhI. Tor liflivn aiinulcs.
n/dch' Tea.
I'"/ ••' <l"-"'< or Imilm.^- wairr into 11,,. i„i-pof, s.-t wI„mv it
;;"' '""'• •"!'' lour t..aspoonsrnl of Im-sI l,la,-k tra. r.Muov,.
"••;"'""• '■"•-• ^""IsH whnv.t will k,vp V.MV hot fortw.Milv
nunnh>s. ' -^
/ml Tea.
ir wanlr.l foi. sn, ,,„.,• niakr a .|nar1 oC vcrv slron- Ira l,.|
stand s,.y,.ral l.o.irs, strain oiV ami srt .>n i(v nntil lurdrd.
""s IS h,.tl..r than to s,mv,. with icv in thr Ukx , a linu.
KMUOii .|nic(. IS an iniprov,-ni(>nl .
CJitu'ohilc. Xo. 1.
Scrapr:is.pKuvorHak.>r'scl„.n>lal<>(wl.icl,isll„.p,„vs()
« 'It It in a pint of Imilin- wal.>r and milk mix(>d. Hoi! ton
imm.tivs. Whip into it an t-- anil swtvtni to taste.
I 9 iilllil
62
CHOCOLATE.
Chocolate. No. 2.
Allow a tablospoonful of chocolate for each cup. Pour
on boiling" water and allow to thicken, cool with milk, stir
in an eg'g, add milk and boil twenty minutes.
Vienna Chocolate.
Put in a pot one quart of new milk, stir in an ounce of
F>aker's chocolate mixed to a paste in cold milk, flavor with
extract of vanilla. Let boil three minutes.
Cocoa.
To one cup of milk and one of cold water add three table-
spoonsful of grated cocoa. Boil fifteen minutes, pour in a
teacup of whipped cream, flavor with a few drops of extract
of orange.
Broma.
Dissolve one tablespoonful of broma in one tablespoonful
of water. Pour in one pint of boiling* milk. Boil ten
minutes, whip and heat again. Sweeten at the table and
serve with whipped cream.
m
;
H(JLI'S.
Pour
k, stir
ncc of
r with
table-
r in a
xtract
oonful
>il ten
le and
i
CHAPTER VJIJ.
SOUPS.
Tiio hcsl, soup is made oC l(>aii juicy meat llial, is rnsli.
It is niislakcu ccououiy lo make soups out of cold uical.
To itiakc ^-ood soup, with scasouiu- pi'o{H'i-i,v coiiuuin-Ird
is an art, wliicli i-('(|uii'cs jud--iiicMl aud iM-icticc. Mcai
should be put in cold vvatcr, and h-t stand Ijcl'oro piittiny
on to boil.
S('asonin.i4-s for soup may be varied accord in-' to taste.
The best herbs are sa,i;e, thyme, s\v(>et mai-Joram, mint,
barley, bay leaf, celery seed and onions. Theiv jmist
always be a flavor of salt, and a sli-ht tone of pepper.
Catsup and sauces improve soup. Hice, sa^i;o, l)arle\',
vermicelli, and macaroni are additions to soup.
Thickened soup rectuires juore seasonnig- than broth.
Always skim soup thorou<4'bly.
For coloring- soup, use browned flour, caramel, fried
onions or browned butter.
As it is a gcKul deal of ti-oublt; to make soup daily, it is
well for the cook to keep soup stock prepared which can
be used from day to da\'.
Souj) Stock.
Take Ave pounds of lean beef, wash aiul |iut in cold water
without salt, let come to a boil, skim, add a little sail, and
a very little cold water. Let l)oil six or eight lioui-s. add a
little pepper, strain, let cool, and remove all the grease.
64
SOUPS.
Tliis slock will keep sonic lime, juid from it can bo made
various kinds of soups. Tt) [»rc[)arc soup i'roiii this, cuti off
a slice of liic Jcliv, add water, seasoning', or wlialcver is
desired ; boil and skim. A ricli slock can also bo made, l)y
breaking- a shin of beel' in pieces, l)oilini^-, straining- and
soasonin.i;-.
S<>K2> from Stock.
Put in llie pol as niiicli slock as needed
and veyctal)les ; boil, strain and st-rvo.
a ( 1(1 n Iff soasoning-
J kef Soup. No. 1.
Take a soiij) bone, put. in a kettle witb cold water, let it
boil ; skim, and continue to l)oil live or six hours ; one hour
before servin.u. ado sliced turnips and potatoes. Stii* in a
littlo thickenini;' of Hour, let boil, season with pepper, salt
and lici'bs to taste.
Ikcf Souj). No. 2.
Crack the bone of a shin of beef and put on in cold water.
Let boil two hours and skim. Add I'oiu- turnips, four
onions, two carrots, and one I'oot of celeiy. When about
done, add minced pai'sley with salt antl pepper.
Beef Sonp. No. 3.
Cut the meat oil" a soup boiu', and plac(> in the kettle with
some suet to fry brown. Then put the bones in and cover
with cold water, add ba rley, onions and turnips.
Beef Souj). No. -4.
Boil a soup bone foui- houi's, take up, and chop all the
meat olf, put the bones back in the kettle. SI ^e very thin
one small onion, six potatoes, and three turnips into the
soup. Boil until tender. It will improve the soup to add
iliil
SOUPS.
()5
rolled cvnckers, or noodles jiisl before liikeii ofT. T;il<(> llie
meat thai lias l)eeii ciil from Hie hone, chop line, season
with sail and pepper and one leaeui) of soii|). I'laco hi a
dish, slice and sei've with the soup.
Souj), .r La lie hie.
Take sonp slock, or hiiy three or four pounds of beef.
Crack all the l)ones. Put in a pot and cox'cr wit h wiiler,
set over a slow iiiv, Avhere it. will not l)oil. Skim, and atld
a teacup of cold watei*, let sinuner p'ntly four or live
houi's. An hour hefore dinner tal<e a (|uart of fresh or
canned peas, sonu' celery, half a chopped onion, one lai-^c
sliced potato and a few stici<s of macaroni. l>oil until
soft, and then force throu^'h a sifter into a stew-[)an with a
small poi'tion of the li([Uor in which they weii; l)oiletl to
keep them fi'om l)urnin^', and a small lump of butter. Let
all stcnv for a few minutes, then ha\in,i;' i-emoved e\-ei'y
particle of fat from the soup, strain it o\er the \'e,ii'et;ihl(>s.
Let all cook to^'ether, and add while l)oiliiii4' a little i)arlev
or rice tlour, melted in cold Avater. Sonu; little dice of
toasted bread may be put into each phite. When putting
in salt and pepper, add a t('asi)ooid'ul of sui^ar.
Ox Tail Sonj).
Take two tails, wash and put in a ketth^ with on<> .i::allon
of cold water, and a little salt. Skim olf the broth. When
the meat is well cooK'ed, take out, tht^ bones, and add a little
onion, carrot and tojuatoes. Boil until done.
Good SoujJ.
Cut in pieces one pound of be(>f, cover with cold water, and
boil for thre<! hours; let it stand ovei-niiiht ; remove all tlie
fat, bring- to a boil, cut one canlitlower in slic(>s, the corn
from cue dozen ears ; break in small pieces one liuart of
«;<;
SOUPH.
Itiitlci' Ix'ims, slice one (Uiioii. ml llii'cc radislics. uiul add
all to tlir soup, willi one ,t;i(MMi pepper, and a little salt-.
( 'ook one lioni', and add one (piart, ol' tomatoes. When
tender remove. Simmer t lie rest I'oui' lioui's. Wiien nearly
(lone put in u teacup ol" j'ice.
Calfs Head Soup.
Clean the head, and in a .i^allon of Avater with pepper and
salt. l->oil to pieces and takeout the hones; return 1o llio
pot with a teacup of mushi'ooni or tomato catsup, a tea-
s|)oonfid of allspice, one ffrated nuline^-, a tahlespoonful o^
hnttei-, two of i)i'OAViiod Hour. Fry the brains, and add.
When I'eady to serv(^ liave two hard-boiled e^'^'s sliced
and ])ut on top.
Mutton Soup.
Boil a leii' of mntlon for two or three hours, and season
with salt and pej)pei'. Have plenty of water and boil
slowly several hours. Just ))cfore serving;' add noodles.
Scotch Broth.
Two pounds of the scra.i2;'g-y part of the neck of mutton.
Cut the meat from the hone, put in a pai-t with one sliced
tui'iiip, two carrots, one onion, one stalk of celery, one-half
cup of bai'ley and water, boil f^vntly. Bi'own a spoonful
of Hour and l)utter ton-ether, stir in the soup Avitli chopped
parsley, s(>ason with salt and peppei".
Bonilli Soup.
Select eii^ht ]"»ounds of tliick brisket of beef : lay in a pot,
sprink'le ov(>r it three-(piarters of a spoonful of black
]iep})(M', two of salt, three chojii^'d onions, six cari'ots, and
two small tui'nips, cover with wat«M', boil five houi's.
Skim carefully. Put in a bunch of parsley, a little thyme
SOUPS.
«7
and chopped coloi-y. Just boforo 1:ikiii^ up. put a teacup
of brown su;,^!' in a sUillot and brown, mix through the
soup.
Now take tlie meat off the bones, dip a feather in a well-
beaten yolk of an e^;-^ and wash the top of the beef, sprink-
le with bread crumbs, put in a bakiuf^f-pan, and cook very
slowly. Take a sullicient quantity of the soup and vege-
tables, add half a teacup of vine^-ar, a spoonful of mush-
room catsup, a little butter and brown Hour. Pour the
hot soup over and serv(» with toast.
Beef Soup tvlth Okra.
Cut lean steak in small pieces, and fry in butter to-
g-ether with one sliced onion, j)ut into a soup-kettle with
water and boil two hours, add one quart of sliced okra, with
salt and pepper, boil three hours longer, strain and serve.
Boiu'Uoji.
Chop raw, lean meat very fine, and to every pound put a
quart of cold water. Set where it will barely warm in an
hour. Increase the heat slowly, after the fii'st hour let it
begin to simmer and come gently to a boil. Keep it in this
state six hours, stirring now and then. Turn all into a
large earthen pan, salt to suit taste ; cover to keep free of
dust and let cool.
Now squeeze the meat very hard us you take it out from
the liquid and skim off all the fat. Throw in the shell and
white of a raw Cf^f:^, put the liquid over the fire in a sauce-
pan and bring to a (luick boil for a few minutes. Then
strain slowly through a doth, but do not squeeze. When
filtered through the liquid should be a clear amber. Bouil-
lon for parties should be served very hot, for family use it
can be taken hot or cold.
68
SOUPS.
Pot an Fell.
T;iko n f^food-sizod hoof hone nnd rxlrnrl llic iniurow and
place ill a pot, pul on a slow lire aftfi' covt'i-iii;;- with waU'i",
and allow 1o siiiiiiicr all day. Nt'xt. inoniiii^' rt'iiioNc tlu'
f^i'casc, add a la I'.i^'c onion sliick wilh cloves, tomatoes and
any oilier ve.i;'e1al>les wliicli one mny fancy. Rice or venni-
celli may also he used; just hefore serving- burn a little
brown suf^'ar and put in.
Mock Turtle Soup.
Take a calf's head, and four ciilf or \)V^s^ feet, put In a
pot of water and hoil until the bones slip out. (hit the moat
in pieces an inch loii^", put it back and Imil two liour>^, chop
the brains, add ei^lit or nine onions and a little i)arsley;
mix with spices and put in tiie soup, roll six or ei^^ht crack-
ers Avith lialf a |)ouiid of butter, and when neai'ly done drop
in. Rub t,h(> yolks of ll\-e hard-boiled e^'^'s l)eateii Aci'y li^'lit,
lloui" tin,' liaiids and make this paste into l)alls tlu* size of a
pi;;'eon's e;^74', throw them into the soup live niinut.es before
it, is dished. Stir in a lar^'e lablespooiifnl of browned (lour,
add a teacup of Avalnut catsup and the juice of a lemon.
Serve with sliced lemon.
Noodle Sonj).
Add noodles to beef or any other meat sou]) after strain-
in^-. C*()olc fifteen or twenty minutes and serve.
a
Terrapin Soup.
Take the meat of a lar^e terrapin, a (piart each of veal
and chicken slock, season Avith herl)s, pepper and salt and
put on to boil, add a lar^e slice of ham, one onion, five or
six cloves, some pai-sley, thyme and sweet marjoram.
When bc'led low take up and strain, thicken Avith butter
SOUPS.
r,o
rolled in (loiir aiid IcI sinimi'i- sl»»\vl_\-. Mix :i Icarup of
waliiiit' ('atsii|), llic Juice of one jcnioii and a spoonrul of cold
walci". .Inst, hcfoit' st'r\in,i4' drop in Ihc terrapin e^'^'s or
half a dozen hai'd-boiled yolks of e;;';;s.
Cornell Hcef Soup
When the li(|iiid in which heef and \e^'(>1al)h's Iiav(» been
boiled ^ets cold skim oM' 1 he .urease, add lonialoes and a
toaenp of walnni catsup, boil half an hour, add rice oi" any
ve^'etal)les desired and boil until done.
SjxiH/'sh Soiq).
Tako two pounds oC nee k of veal and boil in plenty of
\vat(U'. ('nt in slices a iiead of celery, two onions, o!ie
carrot, two apples, put in with the veal and add one ounc(»
of butter, a few spices, a l»ladeof mace, the rind of a lemon
and a bmich of sweet herbs. Hoil two hours and |)oui' in a
([Uart of new milk, let. ixtil and strain the whole. Take the
stones from twelve oli\-es. cut in slices, throw in l)oilin^
water witii a pinch of sii^-ar and salt, strain over tho water.
Pour the soup in the tm-een. throw in the olives and serve
immediately.
French So)>p.
Tako four pounds of i)eef, mutton or veal and put in a
pot with watei", boil slowls' and skim, cut. three small car-
rots, thi'eo onions, one head of celery, a i)unch of tliynie,
one bay leaf, t.wo tu)'ni|>s, one; onion, and [)ut in with the
meat. Boil slowly two houi's.
White Soiq).
Take a shin of veal, crack' the l)one, and pnt in cold
water. Boil slowly live houi-s, add a buncli of celery, and one
white onion. Tliickon with a tablespoontul of corn starch
jm >m m
il
I
70
S(^UPS.
in a qnnvl of new milk. Let il boil and add a teacup of
rich cream. Serve witli dry loasl..
Macaroni Soup.
M;)ko rich beef sloei^, or boil a 1>eef bone for two hours.
Parl)oil as imicli macaroni as necessary, cut in small j)ieces,
throw in the boiliny soup. Serve with cheese grated.
IkmiUoii Soup.
Take six pouiuls of the round of beef, put in water
and bring slowly to a boil. Hkiju and dip out a quart of
tlie liquor, which put in a sauce-pan and add to it three car-
rots, thi'ee tui'uips, eight snuill onions, and one large one
stuck -with cloves, one pint each of string beans and peas,
one small liead of caulillower, ]>ej)i>er, salt, rice and
noodles, stew slowly live hours, take up skim ar ^ cool ;
skim and return to tlie lire, put vegetables back, v^ud boil
five minutes.
CIi/cke)i Soup. No. 1.
Put a chicken in a pot with tliree slices of bacon, and
plenty of water. L»'t it l)oil well, then |)ut in a spoonful of
butter, a pint of milk, one c^ij; beaten, peppei", salt and
celery seed. Let boil.
Chicken Souj). No. 2.
Tioil a larg'e-sized cbieks'n, when done add a dozen toma-
toes, one thin sliced onion, boil twenty minutes, season with
salt and peppcj*, and beat into two eggs.
Chicken Souj). No. 3.
Cut up one chicken, Hour llioroughly, salt and pepper,
fry brown in a skillet. Put in the soui)-kett]e with gallon
and a half of water, add one onion, cut up, and Jet boil two
MOITPM.
71
liours : add two dozon okra pods, and lei boil an hour
longer.
Puree of Fowl, A' La Heme.
Roast two larp'-sizcd I'owls. clcai- all llic meat ft'om tlio
boat's, choj) and pound il llioron.i^lily with half a pound of
boiled rice, dilute it with llirec |)iuts of watei* or soup stock,
and run it throu^-h a sieve. Take the i)uree up in a soup-
pot and put it away to cool, then wai'ui. Mix with boiling
cream and serve.
Coiifiomme Soup.
Take one chicken, tiirec |)ounds of beef, one onion, one
turnip, two carrots, half a cup of sago soaked in cold
water, add peppei' aiul salt. Cut the beef in pieces and joint
tlie chicken, put with the vegetal)les on the lire and boil
for six hours.
Gumbo Souj). No. 1.
Two small chickens fried, half a gallon of okra c, i up,
three onions, one !)unch of pai'sle,\-, oiu' (|uart, of tomatoes,
a teacup of walnut catsup; put to ])oil in two gallons of
water. Season to taste.
Gumbo Souj}. No. 2.
Frj'- an old oi- vourig chicken, with parsley, pepper, salt,
onions, and slices of fat bacon. l*ut in a |)ot suilicient
water for tlie sou|), and add oiu^ quai't of sliced okra, scraps
of ham oi- any cold meat , Boil two hours.
(hnuht Souft Vc>. '{.
Hlice a lai'g«> onion an-. |»o« n, w ith a slice of fat liam to
l)rown; cut up two .fuaii of okra, tw-. of tomatoes, put
with a little parsUy into soup-pot i-ook slowly, add a pod
of red pepper and salt.
!i ::
72
SOUPS.
Okra Sou}).
A fralloii of oki'M, siunc of lomulocs, 1\vo onions, popper,
salt :incl a spoonful of butter. Boll six hours.
Ve<jetaUe Soup. No. 1.
Put oil eiii'ly in tlie luoniiii.u' a 'neef shank, keep boilinj^
until two houis before dinner; skim and strain ; add one
(|uart of peeled tomatoes, one of butter beans, one of ^-rated
corn, one of ehoppcnl eal)l)a.i;'e, one of sliced potatoes, two
lari^'e turnips, one carrot, one onion, a tabh^spoonful of
Hour rubbed into a t«'acup of milk, same of lu'own su;^'ar
with pe|)per and salt. Boil onc^ hour and serve.
Veijcfohh' Soup. No. 2.
Four onions, thriM^ turnips, four carrots, one small cab-
bajL^-e, one pint of tomatoes, one of butXer beans, and a bunch
of j^'^veet herbs. P)oil until done; add a (piart- of soup stock ;
take two tablesi)oonful of bullcr and one of Hour, heat, to
cream: pepp«'raiid salt to taste; add a spoonful of su^'ar.
S«M'\e with fried iu'cad chips.
Celery Soup.
I*iit thret' quarts of milk ovei' the fire to boil ; mix to-
jHet,ner over the lire ten ounces of butter aiul a little Hour;
season with salt and pepper. Trim six stalK's of celei'y,
boil until t^endcr, riih throu;.;h the silver with a wooden
spoon and mix the paste with the soup.
Poor Mmi\^ Soup.
Put an ounce of butter into a sauce-pan with tlii-ee minced
onions ami fr,\ : add a tablespoonful of Hour, then one
cpiart of soup stock of beef y-ravN , with choppec' carrots,
tui'uips, celery, h-eks and pai'sley boiled into it. 8tir until
AM
i-
1
4
SOUPS.
73
it boils; season witli sail ami [H-pper. Cut soiiio crusts of
broad, dry them in the stove, and throw into the soup.
EcoiiouUcal iSuiq).
Put all the bits of bread or cold meat left from dinner
into a soup-kettle. Cut u|) one cariot, one sweet potato, a
teacup of chopped cal)ba.i;e, one onion. Boil slowly two
hours, tl:en add hall" a dozen tomatoes and a pint of yreen
corn. Boil and strain.
Green Pea Soup.
Boil thi'ee |)iuts of shelled peas iu three <|uarts of water;
when soft work throui^li the colander; add a little water;
return the pulp to the pot in which it was boiled, add a
head of lettuce, half a pint more of |)eas; l)oil li;rf;in hour;
season and thicken with two lablespoonfuls of Hour.
Swiss Soup.
To Ave gallons of water add six potatoes, three turnips ;
boil fivt! hours, add butter t he six,e of an eg'jj;' ; season with
salt and pepper.
Tomato Soup. No. 1.
Skin and strain one .gallon of stock ; take three quarts
of tomatoes, skin and put in the stock. Make a paste of
butter and Hour antl stir in.
Tomato Soup. No. 2.
One can of tomatoes, a shin of beef, and a gallon of water.
Boil six lioui's, strain, and add one tablespoonful of
Worcester sauce, and same of brown suf^ar ; ,sult and pep-
per to taste.
il lll^
74
SOUPS.
Mock Oyster Soup.
Take one i)iiit of touiiitocs, caimcd oi- Uvah, and put to
boil in half gallon of milk, slii- in one oiinc-o of l)utt('r, and
half a teaspoonfiil of soda. Lot boil and skim. Bj-eak in
pieces lialf a pound of crackers, thi-ovv in the soup and let
boil up. Stiusoii with salt and pepper.
Asparwius Soup.
Parboil the aspara^nis uitli as much watei- as will cover
it, pour in new milk, add l)utter, pei)per, salt and crackers.
Potato Soup.
Pour two quarts of watei- on six or seven potatoes, boil
down, take the potatoes up, mash, season, and return to
the same water, with pepper, salt, an ounce of butter, one
quart of sweet milk.
Soup Malgre.
Prepare a bunch of celery, a head of lettuce, and a hand-
ful of parsley. Stew in a kettle on the lire, and put in half
a pound of butter. Then piil in live or six onions, when the
onion and butter brown, stir in the other ve^'etables. Shake
for fifteen minutes, then sift in a tal)l( spoonful of (lour.
Pour over a gallon of water. Salt and p«'pper, boil slowly.
If in season stir in a pint of peas or corn. Beat the yolks
of two eggs with a teacup of walnut catsup.
»
Spinach Souj).
Boil a piece of beef or use soup stock. Boil the spinach
with butter, pepper and salt, sti-ain, and add a cup of cream.
Drop in raw eggs^ one for each person. Serve with dry
toast.
SOUPS.
75
lach
jam.
dry
ancl-
■A
half
'^?
I tlie
■ i
liake
■k
lour.
wly.
'olks
■, ,
Game Soup.
Roast until half done two prairio hons, and put hi a kotth^
with llvo pints of watoi", add one cai'i'ot, two stalks of
parsley, one of celery, one onion, a bay leaf, pepper and
salt. Boil two hours and strain.
Egg Sojip.
Slice two onions, fry bi'own, add three pints of water, and
boil; add salt, p('|)i)('r, and a piiirh of su^ar; stir until the
soup has thiekent'il, remove from the lire, and mix in
fi^radually the yolks o. '"oui- (\i;,i;-s Ix'aten. Have ready in
the soup-tureen, two ounces of [)ulled bread, pour the soup
over and serve.
Semolina Soup.
Use Italian semolina. Boil a (piarter of pound in a
quart of water twenty miuutcvs. When dojie add the sem-
olina to a quart of good stock. Boil and serve.
Pilau— The Turkish Soup.
Put ihree slices of i-aw ham in a soup-kettle, also a
knuckle of veal, a lai-ge fat chicken, and such vegetables
as desired. Bod slowly. Wlien the nuMits ai-e all (h)iie.
take them up and trim the meat carefully from tlie bones.
Put in a kettle with a little rice and th(> licpior in which they
were boiled; season with cayenne peppej-. lioil and add
ounces of raisins, dried currants and stoned cherries. Boil
twenty minutes and serve.
Julienne 3oup.
Scrape two carrots and two turnips, and cut in nieces
an inch long, put them in a sauce-pan with two ounces of
butter, a teacup of chopped cabbage, half an onion fried in
butter; salt and pepper to taste. Boil two hours.
re
SOUPS.
Bc'dii Soiqx
Boil ;i soup bone in ;» .million of wiilci-. ;i(l(l ;i piul of dry
Ix'Uiis, boil 1 w o lioiii's ; Just bcl'oic sccxiiiii- sprinkjc in bread
o'uiiibs, so-asoii Willi sail and p('])pt'r, servo with raw onions
sliced very thin.
Turfle Bean Sonp.
Sonk 0110 pint of black beans, put in a ii'allon of water
with beef bones and slices of salt pork; boil four hours;
strain, season with salt, jtepper, do ■ s and lemon juice.
Put in slices of lemon and sliced hard-boiled e^'^-s.
Meuthtis Ik'iui Son]).
Koil one pint of l)eans, season willi pepper, salt and lemon
juice, add an ounce of b ..icr, a 1eacu[) of sweet cream and
crackers broken. Let boil and serve.
SOUPS MADE OF OYSTERS, FISH, Etc.
Mh,
Oij^ter Soif2>. No. 1.
Sepai'ate li\'e do/,(Mi fresh (tysters from the liquor ; put
the latter on to boil, add salt, pepper and on(> |»int of new
milk, half a pound of I»nt1er and two broken e^'^'s. AVhen
the soup boils pour in the oysters.
Oyster Soup. No. 2.
Strain the licpioi- from two (piarts of oystei's and put in a
kettle. Heat lialf a i^-allon of new milk, season Avith salt
and peppei', Rnl) thi'e<' ounces of butter in a little flour,
stir into the milk, add Ihe licjuor, stir \V(»11 and pour in tlic
oysters. Break three dozen crackers and throw in. Boil.
SOUPS.
77
Crab Son]).
Take two tlozoii crabs and put in a ^'allon of water, Hrst
taking' oil' the shells. Siiiimei' for half an hour; skiin and
put in tho hock of a ham or a piece of lean salt pork ; strain
in tho Juice of a dozen tomatoes ; pour in a teacup of walnut
catsup ; season with salt and pepper.
F/sh Chowder.
Take a haddock of three pounds and cut up. Put in the
bottom of a pot live or six slices of salt poi-k ; fry brown,
then add thre«; onions, on which put a layer of lish, spi-inkle
with bread ci'umbs and put a layer of sliced potatoes. Sea-
son with salt, i)epper and the juice of a lemon. Pour water
over and let cook; when nearly cone, add lialf a f^-allon of
milk and let scald. Just before dishiiii;- pour in a cup of
tomato catsup.
Catfish Soup.
Take two lars"e or five small white cattish, cut off the
heads and skin, cut up and put in a pot with a pound of
ham, one lar^e onion, pepper and salt, cover with water
and stew until done ; beat tlic yolks of four e^-^s, a table-
spoonfid of butter with two of Hour, and stir in a pint of
cream. Strain, and pour in the cream, let boil and serve.
m a
h salt
Hour,
the
5oil.
Lobster or Crab Sotip.
Boil a dozen crabs or two lobsters. Pick out the meat,
pound the shells in a mortar, and boil three hours in a half
/gallon of water. Then chop tlu» meat, fry one onion in
butter, into which put tlu^ fish, and warm a few minutes,
then thicken with a little flour. Stir and add the water in
which the shells were boiled. Put all in a k«4tle over the
fire and boil one hour, add a quart of new milk.
Il
78
SOUPS.
! fi
! m
Fish Snyp.
Slice two (niions and fey in butici-, add tlirco pounds of any
kind of lisli desired, eliop up one caiTot, a little pai'sley,
thyme and ^ai-iie, cover with cokl water, boil two hours.
Pour in a pint of cream, season with salt, |)e])per and the
juice of one lemon.
Chun Soffj).
' Put in one ^-allon of wat«M' foui- chopped onions, two
ounces of butter, a small hunch of parsley and thyme.
Open three dozen clams, clioj) line and |)ut in the kettle;
boil half an lioiii". Tliickeii with grated ci'ackers. Just
before taking- up pour in a quart of new milk.
Tarile Soup.
Kill the turtle and han^- it up to i)leed. Then scald and
scrape. Break the shells to pieces and put in a pot, also the
meats. Lay aside the tins and e.i;'^'s. Chop two onions
with parslt^y, thyme, pepper and spices. Boil two hours,
then thicken with ^-rated crackers and butter rubbed to-
Pfother. An hour before dishiiifir, take the parts laid aside,
roll them in flour, fry in butter, and put them with the
cf^ffs in the soup. Just Ix'foi-e serving, scpieeze in juice of
one lemon and pour in a teacup of walnut catsup.
^1
'ill
FISH.
70
CHAPTER IX.
FISH.
Care shoiiUI be taken in selecting- lish in order thai it
may be fresh and sound. Wlien iVrsIi, lisli is liai-d to the
pressure of tlie lin^vr, llic .i^ills voi\ and llie eyes Tuli.
Fish should be scaled and cleaned proiu-rly on a ih-y table
and not in water. As little water should he used as jiossi-
ble. When divssed, place on ice, and cook immediately.
Rub well with salt.
To boil lish, put in boiling- water and sinuner slowly.
In frying- be careful to have lard ' oiling- hot.
In making- sauces for lish never use the water in which
they wei-e cooked.
To Fnj Perch.
Sprinkle with salt and divd-'c with cracker-dust or corn
meal. When tlu' lard l»oils, |)ut in the lish, bi-own and
turn. Season with salt and pepper.
To Fnj Trout.
Split the fish down the back, insei't a slice of fat pork.
Squeeze lemon juice over it, fry bi-own and sprinkle with
cracker-dust, })rown again.
To Dress any Kind of Fish.
Dredg-o well with Hour, salt and pe|ii)er, fry brown in
boiling hot lard. Take half a pound of butter and put in an-
\\m
80
FISH.
oIImm" ffyiii>i:-p!iii, si if I' into il, liii-^'c i'i|)(* tomiitoos and a
lilllu niiiicrd onion. Wiuii Tried, add a tcacnp of t'lvain,
soiuc! pounded cloves, a lablespoont'id of viiie^'ar and a tea-
en]) of niushrooni calbUp. rul in tho lisli and turn in this
i-nivy.
SALMON.
To Fry Ih'ook Trout, Perch or any Small Fish.
Aftei- cleaning" llie fisli, wi'ap in a diy lo\v(>l for ten min-
utes ; season witJi salt and pe])por, roll in corn meal and
fry in hot lard.
Frtjfm/ Fish.
The proper method of frying- llsh is simply' boiling in lard.
French cooks n(!ver use butter, as tlu' color is not ^'ood, but
give the j)i'eferenci' to beef fat . The ^i-eat secret of success
is to liuvc the fat at the proper temperature before putting
WHITE-FISH.
in the fish. Experienced cooks know just when the boiling
point is reached, but for the beginnei- this is difiicult to
decide : a good test is to di'op in a piece of dough or a bit
of bread, if it browns in a minute, the fat is at the proper
heat.
A^.
Kisn.
81
To I! roil Fi.sh.
Any small fish, or llic steaks of a lai',i;H' flsli at-c nice
broilt'il. Prcpai'o as foi' frying': I'lil) the bai's o!' t iic grid-
iron with butter, then phice the lisli sl<in down, do not turn
until nearly doiu', and l)i'oil slowly. Take up and lay in a
disJi with butter, i)epper and suit.
PICKEltEL.
To Broil Mackerel.
If the mackerel is fi-esh, scale and dry, pep))er and salt,
broil on a fiTid-iron. Alter it is well done, put on a biilterni
dish, pour mushi-oom sauce over it.
jiling
jit to
la bit
[•oper
Brook Trout.
If small fry with salt pork, if lar^-e boil and serve with
drawn buttei*.
BROOK TKOUT.
Boiled Fish.
Anj^ larffe, firm fish is nice billed. To boil cover with
water and salt. Simmer slowly half an houi-, and serve
with drawn butter or any fish sauce.
K^l
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Photographic
Sciences
Corix)ration
23 WEST MAIN STREET
WEBSTER, N.Y. 14580
(716) 872-4503
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82
FISH.
Ijoilvd Ilass.
Put suniciciit wattM' ill a pot to conht tlie fish, add half a
t(!acii|) of \ iii(',i;'Mi', one 1al)l»'S|)ooiiriil of sail, with ])cpper,
one onion, a l)la(l(' of mace. Sow up the lisii in a piece of
ch'aii iunslin. I'oil slowlv lialf an iionr llirn iiioi'e rapidlv.
Unwi'aj), and pour ovci- a cii]) of drawn I)n1tei'.
7h Jloil a Hliiul.
Put on in cold water, with a l('acii[) of vinegar, a httle
garlic an(.l salt. When done, lay in a disli, and garnisli
witli scraped horse-radish. Have a sauce of melted butter
ill wiiicii pill inushrooiii or walnut catsup.
^J)%4^iar^
S
Tt^r; "
ricRcn.
Boiled Rock-fish.
Rul) u'itli salt and peppiM'. Put whole in a long pan,
cover witii water, add salt and pepper. Boil three hours.
Serve wit li egi;" sauce verv liot.
L
Boiled BaJmon.
In boiling salmon, take care to hit on the medium between
redness and dryness. Sew salmon up in a cloth, covei- with
warm water, and simmcM' until th)ne. Take from the cloth,
have ready a hot (Ush, and lay the fish on it. Serve with
lobster sauce and sliced lemon.
rsbMWy]
PISH.
83
Boiled Cod-JisJi.
Tako n firsh cnd-fisli, pin in ;, naj)kin, cover with cold
\val«,M-, iji wliicli |)nl, sail :in(l -ralcd liorse-radisli. Soi'vc
Willi ey^- sauce.
Ih Dress a Cod's Hpad and Sfmnlders.
Take out llie -ills and Die blood iVoni tlie bones. Wash
the head a.ul j-ui) witli salt and water, add a teacup of vhie-
gar, boil gently an hour ; take up and skin, put in a baking-
pan, dredge willi Hour, and baste with butter. When
brown, dish, and garnish with sliced lemon and lobster
sauce
SHAD.
Boiled TIaJihuf.
Take a Ihick solid pi(>ce, noui- a cloth and pin up the fish
in it. Put in well-salted wai(>r and boil. Serve with mush-
room sauce.
To Make a Curry of Catfish.
Take the fish and cut in pieces, put in a stew-pan with a
quart of water, two onions and chopped pai'sley, let them
stew gently till the wat ei- is low, take the fish out and lay
in a dish, rub a spoonful of butter into one of Hour, add a
teacup of curry pow^der, thicken the gravy witli it, and
pour over the fish.
m -a-Mm
1
84
FISH.
To r>()ll Sturrjeon.
Leave the skin on, which must he nicely scraped, lake out
the gristle, rub with salt and let it lie an houi*, llicn put to
boil in cold watei-, in which put snlt, ^y-ai'lic, and a few
cloves. When dislied, pour over it nielled hutter Avith
parsley, a spoonful of mushroom catsup, the juice of a
lemon, and a tahlespoonful of pepper vinegar. Halibut
may be boiled in the same way.
Bahed Fish.
Make a dressing" of bread-crumbs, butter, salt and pep-
per, mix with one egg. Fill the lish, sew up, lay in a baking-
pan, bake an hour ; baste with butt(>r. Serve with mush-
room sauce.
COD-FISH.
Baked Rock-fish.
Make a dressing- of two onions, a pint of bread-crumbs,
salt, pepper, butter anil the yolks of two eggs, mix and put
in the lish. Sjirinkle with popp(n% rub wc^ll with butter and
bake two hours. Serve with lish ;-;auce.
*.
Baked Shad.
Open the shad down the back and salt, prepare a stulTing
as for the rock-tish, and lill the body. Put in a ])an, cover
with slices of poi'k, baste, bake slowly two hours. Seiwe
with celery sauce.
>'.!lllll!:i
I
FISH.
85
■%
'4.
Baked Sfunjeon.
Put tlie fish ill cold wiitci- loi- an iioiir Ix't'orc c•()okiIl.^•,
tlieii put ilia [K)t Willi boiliii.n' waler and a teacup of vinegar,
boil lialf an houi'. Take u[), brush over with a beaten e^-i^',
sift in ci'ackei'-diist, put in a l)an, baste with butler and lei
brown. Serxe with anchovy sauce and fried potato-balls.
BLACK-FISH.
Baked Cat, Pike, or Lake-jish.
Soak bi'cad ci'unibs in soup stock, mix with l)ultei-, salt,
pepper, two new ei;"A;s and swoet herl)s. Fill the lisli aiul
sew up. Bake forty minutes. Serve with its own j^ravy.
WEAK-FISH.
Baked Black-fish.
Rub well with salt. For stulllng- take two ounces of beef
dripping's, one of salt pork, with sweet hci-bs, put in a fry-
ing'-pan and fry bi-own, add a tablespoonful of chopped
capers, a little salt, white pepper, grated crackers, and
melted butter, mix all together and |,ut inside the lish.
Bake two hours. Servo with fi'ied bread and caper sauce.
80
FISH.
Ikilced Salnum.
Spi'iiiklc willi jicppcr iind sail, la,\- tlic lisli on a ^Tato in
a l)akiii;L;'-paii, put in 1 lie oxen, and Irisic wit li biiltri'. and
(»nr tahlcspdonrul of nnislicooni catsup : hoiland poui- oxer
llic lisli. Sift brow nrd .i^rat cd cracker ovci'. (jrarnish with
sliced lemon.
iu.ac:k hars.
H((/iii()i>, or f^hinjcon Steak.
Cut in steak' pieces, I'eat up the voiles oT s<'ve)'al eiir^Li's,
dip in tlie (isli, roll in i^'rated cracker. Ma\'e reads' boiling"
lard, (Iroj) in and i)oiL
STRIPED BASS.
Barhocvcd Fish.
Fish of any kind, shad, sturgeon, salmon, oi^ cod-fish
may bo l)arl)ecued. Split, [x^pjier and salt, put on a g'l'id-
iron. I'aste wiliv buttiM', cook' veiy slowly, turnin,i4' often.
Brown l)Utter and Hour lo^t'thei', atkl salt and pe|)per.
Serve hot with jjlenty of g-i'a\'y.
SSBf
III
risT{.
s:
^
Scolloped St f or/con.
Boil six |)()im(ls of st iir,i:'('()ii, slmd will ;insw(M', wlicii cold
I)ick 1o pieces and S(|ucc/c diy ; make a di'cvssin^' as for
salad, and pour ovci-
MACIvKUEL.
Creamed Fish.
Boil any fresh fish, pick to pieces, mix in one ([uai't of
cream, two tablespoonfuls of ilour, one onion, and half a
pound of butter. Set on the (ire and stir until thick. Then
|)ut a layer of the nnxture in a dee[) pan, over it spread
crackei's and butter; do this alternately until the dish is
full. Bake browu.
SPANISH MACKEREL.
Halibut Stew.
Boil one pound of lia1il)ut, cliop fine, add six well-beaten
(>g';^•s and one cup of butter, with salt and pepper to taste.
Put in a stew-pan and cook until the eg'g's are done. Serve
on toast.
S8
FfSII.
Fish (lioirdcv.
Put slices of s;il1 poi k on 1li(» bottom of a pot and fry
(.'iMsp, take out and chop line, tlicu |)ut a layer of au\' ficsli
lisli cut in small pieces, a iayei- of broken crackei's \\\\\\ tlie
pork and ciio[)i)ed onions, then another layer of llsli until
all is in; cover with water and stew until done. Tiiicken
and season the yi'avy.
THK SMEI.T.
stewed Fish.
Put any kind of l^resh iisli desired in a kettle to })oil.
Stew one onion, a teacup of l)utter and a tablespoonful of
vine,<^'ar to.jj;'ethei'. Mix the yolks of fonr ha I'd- boiled e^-^'s,
the juice of two lemons, a tablespoonful of ci'ackei'-dust,
and boil. When done, put in salt, pepper and sweet herbs.
Pour over the lisli.
GOLDEN MULLET.
Fish a La Creole.
Cut in pieces any firm fisli. sprinkle with salt, pepper and
fiour; fry brown. Take up and put in a pot with chopped
onions. Pour in as much vine.crar and water as will cover
it; mix with olive oil, pounded mace and spice ; cover the
pot close and stew slowly. Garnish with sweet fennel.
m
FISH.
80
To Dress Salt Fish.
Wash the flsh and lay in I'lvsli water ovciMii.ii'hl, then
place in a lish-kettle, spi'inkle wilh ^;-i'()inul cloves, peppef,
ft-ar1ic, salt and sweet herbs, witli a pint of vine.^'ai'. Roll
lialf a pound of butter in Ihmi-, and put in small pieces over
the (ish. Simmer half an houi'. Take the lish up and pour
the gravy over it. Garnish with parsley.
Boiled Salt Cod-fish.
Boil over a slow lire. Season with salt and pepper.
Serve with c<j;'j; sauce. Garnish with parsley and rin;;s of
hard-boiled egys.
SEA BASS.
To Cook Cod-fish.
Soak overnig-ht, boil until done, pick the meat off the
bones, and add four hard-boiletl e,i;'gs, six potatoes mashed ;
put in a stew-pan with a teacup of hot water, salt: and
mustard. Boil half an hour, and put in half a pound of
butter rolled in flour.
To Dress Cod Sounds.
Soak your sounds as you do the salt cod and boil them in
plenty of milk ; when they are white and tender, take up
and serve with egg sauce.
■jss^^j^rsm^
00
FIHIT.
( Uul-Ji.sh OH Tounl.
■ T;ik(' ;i (|ii;it'l of luiiiccd cod-lisli, lliat 'i;is been soaK'cd
ill cold walcr l()ii,i:' ciioii^li lo tVrslicii, |>ii1 in a skillrl witli
civain, biittci' and pi'itpt'i'. IjcI boil up and lui'Ji out on
buttert'cl toast.
Cnd-fish nails
Ono pint of inincod, cold cod-lish, t wo of mashed potatoes,
tlic yolks of three e,J4't;'s beaten. Season willi pe[)pei' and
salt ; foi'ni in cakes and U-\ bi'own in boilin.i;- lard.
PORGEE.
Boiled Mackerel.
Soak and |)ut in l>oilin,i;' watei- foe five minutes ; take up
and i)our melted butter over it.
Broiled Mackerel.
Soak in fi-c .-.h watei-, wijie dry, butter and lay on the
yj'id-ii'on. Dress witli melted butter.
Fried Mackerel.
Soak nnd wipe dry, spriidsle with cracker-dust, or corn
meal. Fry t)ro\vn in hot lard. Serve with melted butter
and choi)ped pai-sley.
J
SAUCRS FOR Fisii.
01
P>r(>ili',l Sail Ualihiit.
Slic' halihnt, pepper and hiill.M', \-u\\
\n\)[\ uii a hut ^Tid-ifoii.
ill cruckcr-ilust,
SAUCES FOR FlsiI.
A'f/,7 SfiHcc.
H"ilf<"H-,.«Ksl,„nl, li,-st,.l„.|, lulril,,. nhil,.s1l„.„ „„|
I" "•,v„Us.u,,,ld,o,,alM,.«,.||,n., |,„M, r a ,„„„„1 ,„.
iiuiier, lei hull,
hiaKvc for /'"/.si/.
Take o.vster soup, on,, pint. s,,neexe in the jniee of one
lemon, and two ui'an^vs. a little walnut eafsu,,. I„.i |,oij.
Shriiii[) Sauce,
Take Jiair a pint of shrimps, a littl(> lohst^er hutte.' with
a^poonful of an.hovv liquor, and a teacup of vme^,,;. L,t
Fish Sauce. No. l.
T
wo ounces of l)utter, volks of H,
of flour
r(
juicr of a loiiun, salt to taste. Boil
■«' t',--s, tab], .spoonful
on(. minute.
Fish Sauce. N't
o.
Take a pint of drawn butt(.r, tliicl
yolks of ei.ij;-lit e^-\s, cliop the white
add a tabjespoonful of pej)|K.r s
each. Season witli th
the fish and put slices of le
<cn witli the mashed
■s vvvy line and mix in,
auce. and Frencii mustard'
our over
ynie, salt and parsley. }
Fish
mon on top.
Sauce
N
o.
To one infill of l)oil
un
watei', add as mucli milk, st
two tablespoonfuls of butter rolled in llo
ii" in
ur, as it tlii'jkens.
i>2
SATCKS I'OK' IISII.
cliop llir yolk' of ;i iKiid-lxulcd c;^'^' and st ir w i1 li ;i bralcii
law one in llic sauce, willi |)c|»|i<m', .sail and llic Juice ol' a
lemon. Poui' over boiled or baked lisli.
SjXDii.sh Sauce.
Take llio voiles of rduc e;4\i;s, inasli willi niiisia rd. peppei',
sail, salad oil, xine^ar and walnut calsiip. r»»ur oxer
boiled lisli.
Cd/.sup Saucp.
Talce a 1ea(Mi|) (»r di'awn itiilter. hall" a teacup eacli (tf to-
mato, nmsbroom and walnut catsups, a tablespoiud'u! (if
\'itie.i4'ar, the Juice (if (Uie lemon, pepper and salt. I)eat all
together but do not cook. Spice \riy bi,i;ldy.
Sditce for lloilcd Fi.sli.
Take a lohslor, put in boiling;' water for ball' an hour,
take t he meat out . pull in bits, and put in a saiu-e-pan with
butter, the Juice of a lenu)n, a tablespooid'ul of walmit cat-
sn|), horse-radish, mace, salt, pep])er and mustai'd. Boil
one minute.
Ihiiier Sauce for Fish.
Beat a cup of l)utterand a tablespooid'ul ol" Mom-. Pour
over a .yill of hot water and siM over thelii'c. Add a tea-
spoonful of Woi'ccslershii'c sauc(>.
Burnt Buffer for F/'.s/i E(/(js.
Put two ounces of luitter into a fi'yinij;-pan, set on the
lire, Avhen very brown put in half a teacup of vineg'ar, pep-
per and salt.
Liver Sauce for Fish.
Boil fish liver, mash, and in di-awu butter, put in a little
black pepp(U', tomato catsup and salt, with the the juice of
two oranges.
sirKi.i, I'lsu.
\K]
C'TTAT'TKTI X.
SHELL-FISH.
Chst.Ms foi'in :iii imi)(>rt;iiil nrt icic (if fiwid not (»tily od iic-
*•"""' "I' lli''ii' iiiHriliNi" (|li;ilili,>.s ImiI ;is well \n[- lli.'riisc
\^i^li wliKli llic_\- ;iiv |)iv|);iiv(| n.r llir laltic ;iii(l I lie -i'lval,
v;ifi('l\ (»r \\;i.\s ill wiiicli 1 licy m;i\- Uc cool^cd and served.
No u, 'IN- are tlieyso delicious and uliolesoine as from tlie
shell raw. 'I'o l»e ealeii in lliis wax tlie\- should Ite kept in
a cool place. A pretty way lo ser\e Ihem is to lake a lar.i^c
l)locK' of ice, make in it an excavation, in which set a ,i;'lass
dish, lillin.n' i<'t' "vcr its sides: l;i\- the oxsters in the dish,
s|)i-inkh' with peppei- and salt, and lay slices ol' lemon
ai'onnd.
Sfcfccd Of/sfcr.s. Xo. 1.
Put half a f)onn(l of I)ii1ter in a sance-|)an and melt : add
pepper and salt, one ])int of oystur li(iuor; l)oil and put m
the ovstors.
SfpicpcJ (hfsiprs. No. 'I.
Put a (juart of oyst(>rsiri a kett le with salt :ind popper,
let siniiiier, lake the oysters out and i)u1 in a l)owl of
bi'oken crackers mixed with hntter : poui" the boiling'' li(|Uoi'
(in which has been poured a teacup of cream) over tlu)
()ysters, Let stancl a few ininu1;es and serve,
'*""iv
m
SllKLI. FISH.
Oijxhr S/cir.
Pul li(|ii(>r from oyslcr.s o'l I he lire. Id boil, season with
Imttcraiid ix'pprr and ;;(!(! I he (nstcrs. Boil our minute.
Mdri/hii/d Oi/sfcr S(('H\
Put llic oyslci' li(iiH)i' in a saiuT-|)an and let siiiinici', Ihen
inl> llic yoiivs of Ihi't'c hard-ltoih'd (',i;',i;-s and one spoonful
of lloiu" loj^-cl her and stir in with hall' a pound of l)uttt'r,
pt'ppci', the Juice ol' one lemon, and tlie oysters. Let- boil
li\e minutes and dish.
SIcfdiicd Of/.sfcrs.
Jj[iy some oysters in the shell (»n a steamei', set ovei'
a jiot of hoilin,::- water, until the shells open. Serve at oncc^
with salt and hits of Ixdter.
Boiled Oi/.s/cr.s.
Wash oyster shells cli^an, put in a small willow basket,
and serve llic oystcj's on the half-shell.
Fried ()!/,sfer.s. Xo. 1.
iJrain and wipe. Poll each (»\st(M' in beaten e,u',i;'s, then in
cracker-dust, |)epper ai;d salt : \'i\v in i)oilini;' lard.
Fri<(l Oi/slers. Xo. ■>.
Dip the oystei's in llie beaten x'olks of e,i;',i;'s. season wit ti
salt and pepper, roll in corn meal, and \'ry in butter and
beef drippi Ilia's. Ser\eon toast.
Fried Ousters. Xo. ;>.
Take lar.n'e fivsh oystei's, have i-eady crackei'-dnst , mix
in it oiu' teaspoonful of salt, lake one oyster at a time,
I'oii in the cracker-dust, and lay on a board; let reirjaiii
siFKi.i. risn.
IlltCfl
1 iiiiiiiilcs, IIkmi (lip ill h,';i1
(•I':ic,<cr-(liis1 :i,i;';iiii. I,,.] s1;iih| li;il|
ni t'.u-'s. ;ill(i .foil ill II,
i'.\ iiil;'-|);iii one poiilid )t' |;ir
;ill Immii'. Ileal i,
I a
ovstci's. Fi'\- brown. v.in\
\vli("ii hoiliii-- drop In the
s('r\(' \('i-_\- lioi, as huoi) as I'ric'd.
Of/sfcrs in Ihi' Shell.
OjXMi Ihc sli,>Il.. Mrll .s..ni.> i.iitlrr will, p.-pp^r aiul salt
roll Ihc ovslcrs in il. and |ax- |
);ic
('acli a liHlc U'lnoii iui
II ilic she
addini:- )
o
(•(' : cov
<'i' witji brcad-criiiiihs. place in
II pan and set in llic oven. Serve in the hoi si
lells.
7<
'ricdsfivcd Oi/stcr.s.
Set foil)' dozen oysl
pint of chick-en l»rolli
bunch of parsli\\-, l h \-
siinnier l\v<'n1y minutes. Then si
corn stai'ch. mixed in a cup of cream
t'l's in their li<|iior on tli(> fire will
or soup stock, mince on
1 a
I' onion, a,
lie
sweet- marjoram, and pepper; let
u add a leaspoonful of
oysters with an ounce of butter. 15eat
when it boils add the
season
juice.
Ill e,i4-,<;- and stir in,
with sall^ and pepper. JScjueeze over it some 1
emon
Den' J Jed 0?/,<^fpr.s.
Pntn lay(>r of oystei-s in a pan, spread with broad-mimbs,
black and ivd pepp,>r. salt . butter, mustard and vine^-ar.
tut m ailtMMiate layers and l)ake.
Broiled Ot/sfers.
PI:
llace oysters on an oystei- -rid-ii-on over a quick Piim'
D'p in melted butter, a nd lay on the fj-i-id-ii-on a^-ain. G;
nish witli horse-radish and serve on toast.
ir-
Panned Oi/.sters.
Cut stale bread in thin slices, make them fit patty-pans,
to;\st and butter, plac.> in the pans. Moisten with' oyster
96
SHELJ-FISH.
li(|iior, llu'1,1 ])]aci' on llic toasi a laxcr of oysters, sprinkle
with l)<'l)|»»'i', and j)ul l)it' oi" ImiIIo' on to]). Place! the j)ans
in llie sto\e and eover ; cool< ten iiiiiuites, spj-iiil^le with
salt. Serve in the patty-pans.
Hcalloped OijHtcrs. No. 1.
(*iMish a dozen fresli crackers, pnt a la^•(>r in ttic bottom
of a hntlert'd dish, wet withoxsler hcjuorand a htt Icci'eam.
Next put a la\'er of o\s1crs, spriiikU' with salt, pepper ami
Idilter. then anolher ia,\'er of ciackers. and soon until tlic
dishis lilled. I>eat an e.u'.u' with hntter and cracker-dust
and s[)j'ead over the to[) ; boil twenty minutes.
AGATE SCALLOPKD OYSTER PATTY.
Scalloped Oi/sfcr.s. No. 3.
Put in the scallop shells as many oysters as they will
hold, s(Mson with butter. pe|)|>er and salt, spread with
cracker-crumbs. Cook until done in !he oven.
Oijslcr Fritters.
Drain otT the liqnoi-, t^oil and skim. Peat three e.srprs in a
cnp of ci-eau) ; salt. pei)per and flour enon.ii'h to make a stitT
battel-. Have i-eady boiling- lard. Drop one oyster at a
time in the batter take ont and fi-y.
Oijster OnieJef.
Beat six e.cr.srs, a cnp of rich milk' seasoned with salt and
pepper t o,£rct her, ponr into an omel(>t-pa]i with a spoonfnl
of bntter. Oho]) a dozen oysters and drop in ; fry brown,
Fold over and servo iramediatelv.
SHELL- KISII.
HT
Oij.slrr S/iorf Ca/,-c.
Make a .rood sl,o,1 .-akr ;nul I.akr on pio-platos, pul a
qua.' ol „y.sl,rs on ;. ,st„v. uilh a liltl. ualrr, half a ,.,i,,
ol ini k, a ,i:-u,Hl-..izr.l ,,i,re of hult.M-, salt and |„>,,,h.,. ihirk-
"•'^;'1''--'tal,l,.s,)o„nrMl,)ni,H,r. WIhmi 1 laM-akvs a,v i,;,k..d
s!>lil and spmid the oysters beluee.. and some on top
0/j.s(er Pates.
Stew some oyster witk a litll.. nnln.eo, butter and ovste
juor. Wlien stewed a tew nnniit
shells of pnir paste haked in little
iquor. When st.'wed a tew minutrs take np to cool, ihive
t hi-ee oysters in each.
pie-pans and lay two or
Outlet' Pic.
Put rieh i)ast(> in a deep pan. J>ut in the ovsters, season
^vitli l.ntter, pepper and salt, add en.shed 'era.-kers and
l-";'"1'<; oyster li,,nor. When fnll enve,- Ih. pan with
paste and bake brown.
Curried Oysters.
P>d oyster li,,u,.r from a <|nar1 of oysters in a sanee-pan
add hall a teaenp of but t.-r. 1 wo tablrspoonfuls (»f ||„ur and
one of curry p,»wder; 1,-1 boil, add the oystei's and serve.
Ouster Chowder.
Take three slices of pi^-kled pork, two onions and tluve
potatoes: bod nntil nearly done. Soak th.ve dozen crackers
put into the pot live dozen oysters, one cp.art of milk flM>
crackers, witJi salt and pepper: boil a few minntos.
Oijster Croquettes.
Take the hard end of the oyster, have the other end in
nice shape, scald, chop fine, and add eqnal quantity of
il^l
!»S
SHELLFISH.
iniislu'd i)()1al(i('s, Iwo ounces ol" Inillcr. s:ill mid pcppci':
make ill rolls, dip ill ('.<4'^' and .t^'i'alcd ci-ackcr. fiv in !»oiliii,i^
lard.
I^lckled Ousters.
Talco two qiKU'ls ol" ()_\sI(M's, put in a saiicc-paii. lei sim-
nici', lalce onl llio (nslci-s. and add lotlic li(|iii(l a piiil of
vinc^'ai". cloxcs. mace, allspice and pepper: lei come 1o a
boil, and poiii' o\-ei- 1 lie oxslers. I'nl in a slonejac. Kecip
in a cool place
Oyster Sanscuje.
Chop one pint ol' oxslers. willi a (|iiarlei' of a pound of
veal, and siiel. Mix willi hread-cniinlts and pound in a
inoi'lar, season willi sail and pepper, niak<' in cakes and
tVy.
T(t oak Ct'cibs.
Take live crabs and put in cold water. Tlieu put in a
vossol Avitii snlii( lent l)oilin,j4- water lo co\'er. iioil ten inin-
vites. Tlieii reino\'etlie meat from llie shell, season with
poppej' and sail, mustard and Initter. J^iit l)ack in llie
sliell and bake.
Soft-Shett Crahs.
Season, roll in Hour, dip in v}j;<j;, then in cracker-dnsl,
and frv in hot lard.
To Bof't Lobsters.
PI un;^'o into l)oiliu.n' water for lifleen or twenty minutes.
Take from shell and dress accoi'tliuii' to lasle.
Lobster Cuttets.
Mince llio flesh of the lobs1«'r fine, season and spice,
molt a little butter in a sauce-pan, mix in a little Uoui-, add
SHELL I'ISir.
99
IIh' lobster, wiJh a Ii1 tl.> soup sl.xk. ;,„,| t In- 1,o:,(,m, volk „r
two (--s; spread oul i|„. niixlinv u lu-ii eokl, cut in' slices
(lip in butter, ami Try.
Lob.sfcr R/.ssoh's. •
Mince the flesh of tii,. lol.ster, .i^rale for each ]ol,st(-r 11,e
yolks<.f four liard-hoiled e--s, season with pepp.-rand salt
make a Hour halter, mix in the lol)ster until stilf <miou«"|, l,i
full 111 halls, [i-y in fresli l)iitt<'r. or salad oil.
Lohsfcr Farvic.
Boil the lol)ste,-d„n,.. Chop tlie meat fiiuMvith two hard-
hoil.'d e;.'o.s. Season with a o-i^.ss of slierry win.>, the juice
"'=' ^'"""*"- P<'l>l>''''« salt and a little mace. Fill 1!,,. shells
Willi tlM- mixture, sprinkle with powdered cra,-kers, put a
bit of hutlei- on top. s..f in ih,> ov(>n 1(, hrown. (Vai)sare
vei-y nice cooked in this way.
Lob.sfrr Pdfrs.
Make puir paste and spread on de.-p pattv-paiis Bake
and hav(> ,vady, nn-iiced lo1)st(>r an<l hard-hoiled e— s.-a'
sp>d with salt and pepper, and tbe o,,,i,,i ,i,,,, ,,. -:,,^^^^^
wi' '. ^^'V' T''*^^^ *^''- ^^'" i" .•' sauce-pan and stew.'
Wlieii don,. Idl the patty-pans to the top with the mixture
Fried Clams.
l^.novo t^ho shells, heat an e^-., a.ld a tablespoonful of
milk have the clams dried, and dip th.mi hrst in the eo-.-
and then m the cracker-dust. Fry i,, hot lard.
^f-\ »
Ckii}) ^tcm
Take half a peck of hard-shell clams, clean, and put in a
kettle with a pint of water; steam until th(> shells op.-n,
KiO
SHEIJ. FISH.
psi'i
lak(3 out- IIk' iiio;i1 . slr-niii llic jiiifc and iTtiirn all to llio
k<'11l(': add one piiil of milk, half a pound o\' bullcf, six
rolled ci'ackers, i)t'])por and sail.
Croqvettes.
Croqiiotlos, may be made, as of meat, from oystei's,
lo))sters, clams, ci-abs, or salmon.
Turtle SteiD.
After dressing- hoil the meat and pick it to pieces. Season
liiuldy with pepper, salt and sweet herbs. ]Vliiic(> hard-
i)oil(Hl e^'^'s, add ^vith lemon juice and wine. Stew until
done.
To Cool' Turtle or Terrapin.
Drop them in hoi] in.i;' water. Let remain ten hour's. Re-
move the skin from thelei^'s and feet and put them in boilin,i4'
water, cook done. When cool cut in bits and put in a stew-
pan, add pep|)er, salt ami l)utter with three e,ii7J;'s, cover
ith cold water. ]\lix in a little Hour and stew lialf an
w
hour. When done pour in a ])int of walnut catsii]). Turtle
mav l)c sliced and bi'oiled or frietl or cooked in butter.
Stared Terr((pin.
Put the terrapin in boilin;^- water and let remain until the
claws l)(>come soft, after they are cool open them and pick
out the meat. Use only the meat, liver and claws. To one
lar.ii'e tei'i-apiu allow the yolks of four hard-boiled eij;-g's
mashed line with one teaspoonful of Hour, half a teacup of
ci'eam, one r.-lass of wine, with salt, pepper and a few cloves.
Putin a tin pan a (|narter of a pound of buttei-and lei fry
brown, put in the minced terrapin, when warmed tlu'ouii'li
pour on the dressing;'. Let boil once and serve hot ^' ith
slices of lemon and mushi'oom pickles.
Salmon
/
Raw Oysters
i
Rib Roast
Chicken
Quail
Turkey
Groquettes
MEATS.
101
CHAPTER XI.
MEATS.
Mo;i1 may ho pivpatvd I'oi' iUr lal»|,. hy hoiljno-, maslinir,
fi'viiiA^', l)f()iliii,i;-. sti-uiP-,),- hakin^:, Mvw uocils „i, ,^,(^11'
process will Ihmv he useful.
Rule for Hoilhia;.— l,,.i n,,. i,,si(i,> of .'vci-y boilci-, sauce-
pan and s1(.u-paii l)c kepi vU-au. Fresh nieal should he
placed in a kellle of hoilin- waler and kepi wlieiv il ^vj||
-hoil slowly hut eonstanlly unlil done. Sail uu-at should
always he pul in cold water soil may fivsli<-n in cookin--.
Allow twenty minutes to the [.ound for IVesh and thirl y-liT
for salt meats.
Uille for Ho{istini?.~Kee|) the meat at a moderate- dis-
^:"'*''' ''''o"! the lire. See thai it is k.'pl e.uitiuually tui'ned
and well hasted, as much depends upon al lent io'n to 1 his.
When n<-arly done put close to the lire to render the outside
brown and crisp.
Kulo for ^llkilll,^-To hake meat is a very simpl.« pro-
cess. Place in a pan on a tripod, or clean hh)cks of wood
to keep it out of tlH'fal.and put in a hot oven: haste, »ften.
Allow lifteen minutes to the pound foi- h.-ef, mutton and
veal, and twent.v minutes to the pound for (u.rk and land)
VVhen done the roast shoidd h,. a rich brown. Remove
IVom the oven, sift eveidy ov(>i- with line salt, and it is
ready to serve.
102
I'.KKF
Huh' lor l>roi1iii!r. Few coolcs ln-oil well. miuI yd i1 is
the most lien ll liv ;i 11(1 ;ic(t|)1;i hie met hod ot' coolviii^u' mciits.
A clc:!!' lin; miidc ol' ciiidci's, or coke, is Ucsl I'oi' <'(»oi<iii,i;'
Willi ;i ;^i'id-ii'oii : llic hiirsol" wliicli slMUild he kepi clcim,
and smooth, 'riifi'c shoidd ho a space ol' I'om- or live iiiclics
Im'1 w t'cii t he top of I he lire and t he hot ton i ol' t he i; lid-iron,
the laltci' should Ix' well i^rcascd. Ncxcr salt or pepper
meat het'ore or u Idle itroilin,i;'. IJroiiin^' 1 he steak, ham or
chicken I'di'a meal is the last. Ihin^'lo he done, so 1 1i:i1. it
may ha \ c t he cooks imdi\id<'d attention. A steel li-rid-iroti
with Hat slender hars is l)est and most convenient..
Hulc! for Kr.viiij;". — Ki-yinii" is pi-operly cookiiiii- in lard
oi' hiitter snllicient to covei- tlie im'at, and slionkl he boilin.j^"
liot. The secret ol" success in fi'Nin.ij;" is 1iast(>. The lire
should he hot enon.ii'h 1o scar llie surface, and make it in»-
l)er\ioiis to the I'at. This mode of cook'iiii;' meals is never
wholesome, hut w hen ini[)roperly done I'csults in a ^Teasy
dish unlit to l)e eaten.
]\] l)ii\in,u' Ix'el' select that which is a clear I'ed : the fat
siiould Ix' straw color. 'I'astes dill'er as to the choi(M'st
cuts, tliou.i^'i) the sixth. se\'entli and ei.ii'hth rihs are usually
preh'ri'ed I'oi- a roast. For steak". |)orter-house is the most
economical and nearl,\' as .^'ood as sirloin.
Broiled Beefsteak. No. 1.
Have choice steak, put it over a hot cleai- lire on a well-
buttered i4'rid-ir(^n : lui-n when colored. When sutliciently
cooked, lay on a hot dish, season with salt, pepper and
buttei*; serve innnediately.
Broiled Beefsteak. No. 2.
Place a thick, tender steak ujjon a. we ll-i^r eased .ii:ri(l-ii'on
over hot coals ; when done on one side turn, have ready a
i
BEER
lO:^
|)l!iit(M' Willi I)ii11('i' (»n it . l;i V 1 lit" sf(>;iU' wit lioiil pi'cssiiii;' i1
ti|)(Hi llu' |il;it tt-r. Icislc w it li 1 lie Itiittrr iiiid ictiirii to the
^'l"i(l-ii'()ii. W'jicii <luiic. |»|;ic(' ;i:;';iiii on thf |tl;ittrr. spread
Ii,i4'litly Willi i)iitt('r, salt and pcitpcr: ,:;aiinsli with IVicd
pot:i1()('s, or hfoilcd nmslifoonis.
iiKAVY wnn: bkoilf.r.
Broiled Becfslcal:. X<>. :>.
TaUo ;i poi'ter-lionsc stcaU-. Uv'ut with a sicak-beatci', and
place on tlio ^'I'id-iron onim' hot coals. li'iHiucnt ly tuiiiin.i;'.
Have ready a liot dish of linttcr, pcppci' and salt in which
the steak must be basted, then j'ctiii'ii to tlie ,j4'i'id-ii'on.
Before servin.i;-, add one tab]es[)oonful of mustard and four
of tomato catsup to the buttec, wlien done pour ovci-the
steak.
Fried Beefsteak.
Take a tender steak, sprinkle with pepper and salt, then
dred<;'e with Hour on hoth sides. Have ready a hot fiyiuy-
pan with hutter suflicient , layin.i;' in the steak. When done
sift powdered crackers over and sei'Ne.
10}
I'.KKI'.
lU'ifsli III, icilli (hiioiis.
Poiiiidl lie sIimIs, stMsnii ;iii(l \v\ ; tlicii diTduc lloiir oN'cf
it ;iii(l :i(l(l :i <mi|) oT hdiliiiju' u'Mlrr. |)r;iiii Ihc (iiii<»iis. whicli
iiiiisl li:i\-<> Ihtii hoilcd. cut thrill up .ind |iiit llinii into the
|»:ili. liiisillL;- liiUrii out Ihc str;il<: iidd ;i hllii|) of hlillci"
:iiid ;i hllh< iiidi)' lldiir. sjir. .md \\ hiMi thi> (minus ;il't>
l»iu\\ii. |)iil ill 1h<'str;ik; w hfii lhoi(»iit;|il,\' healed .sei'\'e.
Shiffcd lU'if.stcah-.
Take a loiiiid steak', s|nvad out and pound, i^^ak'e a
di'essin;^' thus: lake l)i'ea(l-ei'niiihs and I'ul) liiic. I'lit a
Clip ol" l)iittei' iiil<» a rrviiii;'-paii. a(hl ten onions, a tal»h'-
spoonriil of salt, tea ^poonfiil of pepper and niilinci;' each;
pom- over the steak and roll. I'lit sonic hits of liiitter
rollc(| in Hour in the Itoiiiun ol' a pan \\i!h a pint of water
in which place ihcsleak'. IJak'c until i)r(»wii. («arnisli with
Italls of niaslu'd potat oes.
Iie('f.st('((Ii K'Hh Oif.sfcr.^.
V>\'<)\\ a tenderloin steak : season. lake one (piarl of fresh
ovslers. drain oil' all the liipior. put t hem in t he slew -pan
with a liltlc hullcrand a teacup of sweet cream, let them
I toil a lid pour over t he steak, or I » roil t he (»_\'sters a iid lay on
the steak.
T?(>nsf Beef. X<>. 1.
Tveiiiove Ihc l)(»ne from tlie thin part of the roast, lay in a
piece of siiet that does not projecl heyoiid the width of the
roast. 1 hen fold it around a.ii'ainsl the thic-k of the meat.
Sk'cwcr i1 . with lardin,<4'-piiis fasten on the side that is on lop,
lake some 1 hill slices of l>acon. lay in a drippin.^-pa n that
is not too la ru'c and place in a hot oven, h'ifteeii iiiiiiiil(>s
to 1 he pound is 1 he usual lime recpiircd for roast in i:'. Salt
when half done and l)asle frc(pieii1 ly. ^lineed onion. 1 hyme
and parsle.x' may he added to the i^i'avy.
•I !
' a »"■
"^"^
f
i.„''v \ ' ,y. w' ^ *"'•■ k<3^
i^.
■v, Li-K' of Hfcf ; I, Rniiiul; c, Aitch-b' .lie ; I), Rump ; I!, Thick Flank ; r, Sirloin; r,, Kore-
rib ; h, Mi(Mlo-ril>s ; i, Tliin I'lank ; K, lirisk.-t ; i, t'hu<;k and l.cK-nf-Miittnii puic:
M, Clod; N.StickinK; o, Shin ; r, ('h<<-k; i,., Suet | i;, Skirl ; s, Hoart ; r, Mch ; r, 'ronKin;,
V, Liver; w, Lights; x, lirains ; v, Kidneys; z, 'lail; a', 'l'ri[)c ; a", Cowhecl.
IOC)
BKKI'.
Roast Beef. No. 2.
Put, tho roast in a Mat pan without saltiii;;' it anfl ponr a
pint of hoiliii.u' water over it, that coats tlio suvt'ace so thai
tlio juices will not escape. ]^iaee in a liot oven, baste often,
and Avlien lialf done salt and peppei-. If inucli fat escape's
fi'om tlie beef pour it oil', tlie ol)Je('t is to eooi^ tlie beef as
diyas possil)'e to avoid steam. Tlie luiavv should not be
made with water, but always with soup stock. On takiuii'
tlie meat from the oven put it on a dish, then turn all the
fat fi'oiii the pan and put in sullicient soup to make the
^rav.v; set the pan on the fire and stir, let boil live min-
utes, then pour into it a little corn-starch. Tomatoes will
be found a pleasant addition to the g-ravy.
lioast Beef. Xo. 3.
Take a rib piece or loin roast. Beat it, lay in a deep pan
and baste with melted butter. Put in a well-heated oven
and baste fre(|uently, when nearly done pour over it a pint
of German wine. Season with salt and pepper. S([ueezc
the Juice of one lai'g-e lemon over it just before dishing-.
Serve with ^i-ated horse-radish.
SIHLOIN UK ]iKEF.
\
Boast Sirloin of Beef.
Put the roast in a dripping'-pan, poui' over it one cup- of
boilin,i;" water, place in a hot oven, l)aste and season, serve
with Yorkshire puddini^- made as follows : One pint of milk,
tluve eg-,ns, three cups of flour and a pinch of salt ; stii- to a
smooth ])atter and pour in the pan under the meat half an
hour before it is done. Serve on a separate dish,
I
BEEF.
1(>(
PJii'ni Slcircd lU'cf.
Take raw b('(>f. cul mid put into a kclllcof cold water.
Let slew .i^hmiIIv Toi- scNcral lioufs ; .season with l)ultt'r.
pepper and sail.
Boiled Coined Beef.
Put a piece of corniMl beef in plenty of cold watei-. Cook
lifleen niiiuiles to the pound. When ovei- half <ioiie put in
a dozen lai'-v tui-ni[)s. When both l)eef and tniiiips are
done, di.sh up the beef and lay the tni'ni[)s ai'ound it.
A In Mode Heef. Xo. 1.
Take a laf<;'e solid [uvee of beef from the round and lai'd it
■with salt pork, cut into strips half an inch thick. Pepper
the meat and ml) it with vineu'ai-; then tie it up with twine
to keep it in shape, and put it in a deep sauce-pan with
enou.ii'h soup stock to cover it. Let it come slowly to a
boil; skim it carefully, and put in a calfs fool, twocari'ots,
one onion, a teaspoonfid of tomato and walnut catsuj)
each, and a tlavorini;- of all kinds of spices, one bunch of
celery and one turnip. Then cover closel\- and let simmer
for five hours. Take from the pan, hiy on a d(>e{) disli, and
remove the string- caivfully. Strain the remaining- li(|uor
and pour it over the meat: it will jelly, and when cold will
be solid: foi- a luiu-h. slices of the o la mode beef can !>(> laid
on a Hat tlish. and garnished with .ii'rape or currant Jelly,
It is also veiy nice to use as a lillin.u' for sandwiches foi- an
evening part^-.
A la Jfode neef. Xo. 2.
Six or (Mii'ht pounds of the thick Hank of lieef, a few slices
of fat bacon, one teacup of vine.n'ai", black peppei", a11spic(\
clover and mace, sulhciiMit to make a tal>lespoonful : salt to
'r.']^''; one bunch of herbs, llnely in'n;(>d, three onions,
108
P.KKF.
fii-
1 WO cnrrols, one t iifiiip. one liciid of celery. :i piiil of hniiuly,
one .liiass of wine. Slice and \'\'y llie onions i)i'o\vn, and
prepare the heel' in the lollowiuy iiuiniier: cut the bacon
SIDK OF BKKF. SHOWINO MKT'.KH) (1F CTTTINO.
I, Sirloin, Steaks and Roast ; ?, Rump, for Steaks ; ;^, Aili h-biiric. I'.Milimj Pict r ; .(, Huttock, for
llniliii;,' ; ■,, Ki.iuiil, lor Uoiliii.i,' or Stewing ; 6, Iloil:, for Si.wiiii^ ; 7, Tlurk Flank, for
I'loilinK; y, 'I'liin llank, for lloilin!;; o, Tive Rilis, for Koastin^ ; to, Four Ribs, for Koas:-
iiis' ; If. C'htuk Kil), for Steaks; 1., l.ry-of-Multon piece; i.;, Hi cast, for Roiling; 14,
Nci'k, for Soups, I'ics, Steaks, 1 tc. ; m. Shin, for Slcwini;.
into thin slicc^s, dip tliem in the viiieiiai', and then into the
,spicps and herbs, Willi a sharp knife, m;ike holes in the
BKKR
::;;;:;:::!;;:;:; r:','-,^'--''' '--.<'"-• ,
II .seasoimi- ami hcrhs, ;
l(il>
ic heel'
"'^' '"|'<I ^^illi ;i sii'in-. Ji;,v,.
---.s,.j;;;;:::.;::, -;':';„:;■■ --='-- wiH^nn.,,
until tondc!' " "'"■''•^■"'■'' "»'"•«• «"'""-■ »l>'»iy
Savor// Beef.
Tak(3 a .sliiii of l)t>(.f s-iw i< ;..<<. c
tlicucat, llm. i,' ,,7, "«•"•"" "■-'"< I- "oac.s; d,,,,-
foiled una pura^Ki:;: :.:„, ' "■ '" "'"^•" ""^ '"^^'^ "■-
Po//ef/ Beef.
boil in the .i<,uo/r::„ id ;:t. T..:::'v;7 "'"= ^""'
for use. '»utii tool ills ready
Beef A la CMeanln-unu,, u-ith Chan,pa,,ne .■in.ee.
it wt r;,::^,::::":::;;;' ';-7" '";■ ™™p "^ '-f. nn., «p,.a„
thyme and «„:o.t m t- , K i' ^'n' ""'"'"' ■^^'«"'
«on>e thin .sli.os of tat ^:;:':LX, la I ^ ';^t:f '"
■" a pan with a iittle stock «.„,• eo ■' ':,;":;:
I(»
IIKKK.
|)()ssil)l(', and Ifl il hake slow l^\ until ('one. 'I'liiflscn llu^
^•|'a\\' uilli lice lloiii'. and lla\<ii' willi jnirc and .iiralcd I'ind
of one lemon, a teaspoonl'id of liurnt snij-ar. scxcn lable-
spoonl'uls of c'i'al) cider, and one of In-andy. Sorx'c hot,,
^'ai'iiislied with tliin slices of lemon.
Spiced lU'cf.
Take two laiilespoontids oC salt pel ce, roiir of brown
su.ij'ai', Willi which iul» the heel" well. 'I'wo teacups of salt,
one ol' cloN'es, one of allspice: lad) the heel' with these iii-
^.^•i-edieiil.s. I'nt it in a \-essel as near Hie si/,t> of the lieel as
possible, turn it, every (hiy. In four weeks it is ready for
use.
Coruvd !>(■(' f.
One tabiespoonful of saltpt>tre slioiild he allowed for each
piece of beef. Tlien i-ul) in as nincli salt as it, will take.
Let it stand tenor twelve days, and then put in a strong-
brine.
/Southern Corned Beef.
Have the beef cut into |n-o[)er sized pieces, put in a barrel
of weak In-ine and lei stand six days. Then make a stron*^-
brine to wiiicli add one-half pound of salt|)e1re and foui-
pounds of brow 11 sui^'ar, with one (|uar1 of molasses. Put
the beef in the barrel, coNcr closely, and let stand a week.
Put a weiii'ht on the meat to insure its staxini^- under the
brine. B(M'f thus prepared dnriii,y the winter will keep a
3'ear, improving- with the lapse of tijiie.
Philadelphia Corned Beef.
Take six pounds of brown suL-ar, live .i;'allons of water,
six ounces of pearl-ash, one pint of nu)lasses, and fine salt
enough dissolved in the li(iuid to nuike it lioat an egg.
UKKF
111
Smoked ]i(.pf
"'''"•-^s:::t::";;::;::;'^^^
-'"■'•"■'■ ■'-■'-'^i«'"'n.:r'::r;;;;:v::;::::;;r'''"'-
•serving- heut ui, c-.^. ij..,,^^. ^^„^, ^^.,. . _ '^^ I^t^' ' • J^'M, betoro
Pressed Beef.
until cold. '''• " ' ^^^^" '"^'" <^"fi'-i-; pre.
ess
Takf a piece of t|u>
Sfcu-ed Bump of Beef.
; '■•""P. pound, fi-y in an in
«li-s of n.l poH<. onions, 1 : me • id , ' 'J^'" '^'^ ^^'''^
«a]t and poppe,- an<l l..sle .it ^ J "' ' ' ^7^"" ^^'^^^^
of vvino and two quarts of ou sto I s;'"' "" '*"" '^''^^
and serve iiot * ^'- ^^"-^'^ ^^'^^^'^.^ liours
BoHed Beef.
«'ith salt a„d pe, p ; Se' >n I I '" ,"';"''" «''"™''
sauce. •'"■" '"'"-'-■'• Of celery
. i
112
BEEF TONGUE.
Bcpf ToiK/uc. Xo. 1.
Pill ;i IVcsli lon.n'iic ill \v;it<'i' siinicioil lo conci' i1. niid let
it simiiH'i' six or srvcii Immiis. Half an lioiir hcloi'c disliiiii;"
11 adtl one ,i;las.s ol' wine, two talilcspooiil'iils of \\aliiiil
Ciitsu|), a lit lie mace and cIoncs, Sci'xr hot.
Beef Toiif/iic. Xo. 'I.
If coi^iiod it slioiild !)(> soak'cd I'oi- ten lioiifs hcrofc boiliiiir.
It will i'<'(|uii'(' I'l'oiii tliive to t'oiii' lioiii's accoi'diii.i:' to size.
'I'lic si;iii should he rcinoxcd as soon as cooked. When cold
it should be sliced hoj-i/.oiitallv all loiiiid.
Dressed Tongue.
Take a corned tonii'ue and boil tender: split it, stick in a
few clov(>s, cut oiH^ onion, a little tliyjne, add some bi'owned
flour. Have the touiine covered "with watei- in which mix
the injUTcdients, add three hard-boiled e.e',t;'s choj)ped line,
and a i^'lass of wine. Send to the table y-arnished with
hard-boiled eggs.
Spi'^ed Tongue.
Rnl) into the tongue a tnixture of half a pint of sugar, a
piece of saltpetre th(^ size of a pen. a tablespoonful of cloves,
place it in a strong brine, let it lie two weeks, take ont,
wash Avell and dry. Roll ont a thin paste mad(^ of tlonr
and Avater, roll the tongne in it and put it in a pan to bake,
baste with lard and watci'. When done remove paste and
skin and serve cold
LIVER.
Fried II,', -f Liiwr.
11 ;?
Cm in liiin slices, plar." in n pan, pone on Ix.ilin- wal.'i',
:iiKlllicn pone oil'; havi- ivadv in lli.' .skill, -t ,.n t'lir stove
some l)(«er cli-ippin-s. div.i-e t|„. jiver with I'olled erackers
and season with salt and pepper. Fiy slowly nnlil both
siiles are brown.
Lire)' and Onions.
Slice tlu' !i\-ei- thin and soak in salt and water, (^it np
several onions and pnt in tli(> frvin-'-pan with a little water.
When tender pid in a siH.onfnl of lard and IVv until tla''
onions :ire brown. Take tlHui up and s.«t to ker|. warm.
''■■^' ^'"' ''^■'''' '" ""' pan addin- more lard, (irate pounded
crackers on the lop. pour the onions owr and seive.
Mi)tc('(l Lire)-.
Cut liver in small picvs and fvy with salt pork, cover
with water: add >alt. pcppei' and a littlr lemon juice; thick-
en the .i^-ravy with l)read-rrumi)s and serve.
Stvtrcd lU'cf KidiK'Hs.
Wash the kidneys and boil until tendei'. Roll in flour;
add a little butter, peppe- and salt to taste. Stew until
well done.
Kid lieu St etc.
Leave thr kidneys in salt and water for an liour. then put
them m a hot IVyin-pan with lard enoii-h to brown, when
a i^-ood color take them up and cut in small pieces: put
them in a stc-w-pan with be(>f stock, add a -lass of wine a
tablespoonful of currant jelly, another of tomato catsup,
salt, pepper ami a little parsley : a chopped, pickl.-d onion
IS an miprovement. Let boil for live ]u)urs. Just before
sei'vin- add slices of lemon ami a lump of butter.
■
»
■^^
114
KIDXKYS.
Lardctl L/'rcr.
Lai'd a Ix'cf JiNci- willi hacoii, salt and pcpixM'. put in a
k'clljc willi one (|iiari of walcr. a (inaiici- of a pound ol"
l)ac()n. one ciiopprd oidon, out* spoonful of swcci inai'Jorani
and lliynic ; lol sininici' for an lioiii-, pour olf the ^cavN' into
the ^ravy dish and Itiowii llie livoi". Serve witli the li'ravy.
Dried Lircr—A Xicc Ixvlinlt.
Salt well and lei remain a week, liani:' up lodi-y, then
smoke. Cut in thin slices and broil ; butter and season with
pepper and salt.
Fried ]\id)tei/s.
Cut in Ihin slices and fi-y in !)u1ter; season, and sei've
with brown yravy.
Boiled Kidneijfi.
Place in boilin.i;' water some kidneys, open them down the
centi-e, [»eel and pass a skewer across them to keep open.
Season, aiui dip in melted butter. Hroil over a cleai- (ire.
remoN'e the skewei% ha\e read\' ^\-d\\ made of mell«'d
l)utt-er, chopped parsley, salt, pepper anil lemon Juice. Poui'
o\er the kidney and serve hot.
Beef Heart.
Parboil until tender, then i^asli and stull' with bread
seasoned witli onions, salt. pep[)er and sa^v. Put in a pan
and bake bj'own.
Beef Tripe.
Clean the tripe carefully, soak in salt water, chanfring'
several times. Cut in slices. l)oil perfectly done, dip in
butter; fr^ a light brown. Season with salt and pepper.
TUIIM':.
115
Roast Tripe.
T;ik(» tliiv(> pounds of 1 ri|)t>. s1 iitl' i1 \vi11i bnvid clinppcrl
line, a piccf of hiillci', sail aii<l pcppi'i'. T^ay i1 oxer 1lu>
1 ripe wit li a spoon. 'I'licn roll it o\ rr 1 lir naia-owcd Icn-Hi,
so llial tlic dressing;' will he in folds. I'ul in a Itakin.u'-paii,
and I'otist for an lioiu'. haslinu' wiHi hot water and luillcr.
AGATE SEAMLESS STuVE-POT.
To Fricassee Tripe.
Cut in nari'ow s1ri|)s,add watci' or milk to it. a .u'ood Innip
of butter I'ol led in tloiir. seasoned with pepper and salt : let
siiiinier slowly and ser\e hot. i^aiiiislied with parsley.
Spiced Tripe.
Take fresh tripe cut in ))ieces, put a layer of the tripe in
an eai'then jar, then sprinkle a U'w cloves, allspice and
peppei' o\er it, then another layer of tripe, and then add
I»l
h;
VKAL.
Spice lint il llic J.'ii'is I'lili : cover it up liiilit :iii<l Id stniid
:;\\;i\ ill ;i cold pl;icc ;i lew (l;i.\s uiilil well spited. Scfse
Avitii viiici;ai'.
To Sfcir Px'i'f Bvniufi.
ITavctlKMii soaked in sail and water, piil in a slew-pan
Willi water to cover IIkmi, boil hall' an hour, pour oil' llio
water and add one teacup of cream, salt, pepper and a
little l)uller, willi a lal)les[)uonrul of viiiei^'ar.
To Frij I !(■('/ nrains.
Pour over the brains wariii salt watei". then scahl and
reiiiove the skin. Malce a liatter. season with salt and
peppei- and clip in the brains. Fjv in Jiol lard.
IWtL
Veal is l)est IVoiii caK'cs IVoni four 1o seven week's old.
The meat shoiihl l)e clear and lirm and thel'at white. The
hin(l-(|iiarler is the choicest joint. It is iisiiall\- dixided
into the ■•loin" and t lie •• |e<4." ^lany persons like the
l)reast of \eal b>r roast in.i;'. 'IMiouii'h \eal contains less
nut rit ion t lian beef, il is ol'teii preferrcil on account of Ihe
delicacy of its te.\ture and flavor.
Veal Hfmks.
Broil over cloar hot coals until a nice brown on both sides,
season with sal1.))epper and butter. A .yravy made by
stewin.y' bits of veal and nuishroonis and poured over the
steak is very nice.
Veal Cutlets.
Dust cutlets wilh salt and pej^por, dip them in beaten e^g-,
then in crackei'-ci'umbs, and frv slowlv in hot butter. Serve
on a hot dish with butter ii'i'avy, and g'arnish with water-
cresses and sliced lemon.
vi:ai.
ir
Broihil \'r,i/ Cnlli'ls.
Broil (•vera iiHMlfialt' liic; bash- willi l»utlri' and turn
often; sitm" with tomato saiiei'.
SIDES OF VE.Vr,. SII(»\VlN(i MKTHoI) (»F ('l"rTIN(» VV.
A, Hind Knuckle ; r., I'ilU l ; i , l.oiii ; \i, \W>\. I .ml 1. 1 I .•mm ; i , lUcist ; !■, N<.-i k ; (,, Slimiltler ;
II, Fore-knuckle.
Veal Cutlets ic/'tJi Oi/slcrs.
Fry cutlets in suMleieiit iHitlcr lo kTcp from stickin.n'.
Wlien neai'l.v (lone udil a (|iiarl ol' (»\sters : season. When
done, serve very liot .
lis
VEAL.
I't'dl ('In'jts,
Tiiiy ill ;i piiii. cMvci' w it li liiil wiili'i'. siiiiiin'r until Iciulfi-.
Lift I'l'oiii tlif pan, div, dip in licatrii *',i;',<4' and pounded
<*i"icl<('i's. Lav in a sliallnw pan and scl in tlic stove to
blow 11.
Sicirvtl \'r<il. X<>. 1.
TaUo part of the loin, pnl into a sauce-pan, witli two
ouiiees of hiittei', and a teacup of water, let siniiiier until it
Ite^iiiis to l)i-own ; Hour the \eal o\'cr, lav it in a skillet, and
w lien il is a li.j^'lit brown, pour .i^'raduallv in some soup stock,
or Itoiliii.i^' water, add salt, pepper, two sliced carrots, one
onion and a buiicli oT parsley. Slewbu' an hour, oi until
pei'lectly done. J)isli wit li ,nra\y.
LOIN HIU.M1' KN])>.
i.i'.d or \i:ai..
StPi('r<] real. \<). ■!.
Break tlie shank bone, wash, and put into two ([uarts of
water with an onion, a b'w blades ol' iiiace, salt and ))ei)per,
set o\"er a (piick' lire: wash a (|uarteror;i pound of rice and
throw in with the \'eal. Sinmier slowl_\- for an hour. Dish
veal and rice to.ii'cther, and mix a little drawn l)utter with
some chopped parsley and pour o\'er it.
Veal Sc(tlhq)s.
Chop some veal very fine, put- a layer on the bottoni of a
buttered puddinjL^'-dish. Season witli pepper and salt.
VKAL.
110
Next li;ivp ;i hiycr of powdfrt'd ri-iicU'tMs niul luillci-. Tro-
Ct'cd until the dish is full. Spread n\('f llir lo|t ;i HucU
liivcrof ci'iifkris, |i(»uud<'(l. l>id liT, t w n In-alcn ( .li'.ns auda
t('acu[» of I'icaui. Ilakf slow I V for t wo lioiirs.
]'<■,!/ Sfrir.
Boil three |)ouu(l.s of 1 he l>re,ist of ncmI Um oiic hour, in
sullicieul water lo eoxcr it. add a do/.eii prclrd potalors
and cook for half an hour; add one pint of sweet milk and
a little Hour. Season lo tastt".
HKKAST ol- VI'JAl.. NKCK.
R()<(.sf VcdK Xo. I.
Tak<' a loin of \e;il. malce a stidrni,<^' the same as for
turkey, (ill the fat witii the dressing-, and secure it lirndy
on to the loin; ruh the \-eal o\cr with salt, pepper and
I)ul1er, put in ;i pan with ;i little hot water, haste fre-
quent ly. lettinii" it cook until Ihoi'ouxlil.N' iloiie, and seiwe
with brown .i;'i'a\\\'.
Roast Veal. No. 'I.
Take tlie breast, rid) well witli pepper, salt and !)n1ter.
Deed, y'c wit h Hour, ;ind put in ;i pan with a pint of builin,i;'
water, a slice of fat l);n'on. minced duion ;iud thyme; place
in a \'ery hot o\'en, l)aste, and cook done. Thiclcen llu'
.U'ravy with mashed potatoes.
liod.sf Fillet of Veal.
Take out the hone of the joint and mak'e a deep incision
between the tillet and the satklle. Fill it with a force
120
VKAl..
meal of \<'al si ufrni,i;'. PJiiuI llic Ncal up in a i-miiul foi'iu and
t'aslcn wilh sk('\\<'i's and 1 uiiic. ('oxer llic x'cal willi l>ut-
li'fcd |)a|n'i- and [>ut in a moderate tucii. l?aste \vcll with
picniv i»r nu'ilcd bultci'. Allow 1 wo lioiii's I'oi' each six
pounds. AN'lirn done, pom- over niclled butter with lemon
Jniet' and llie meat ii'i'avy. (Jai'nisli with shced lemon.
Sei'\-e with cold boiled ham.
Pirj.KT <W VRAL.
TONUl'K.
Sttiffeil Veal and Green Peas.
Tako tlie lar.ii'e bones From a loin of veal, fill the cavities
with foire moat made of chopiied poi-lc, i)onnded ci'ackers
and seasonin,!;-. Add a few choppt'd mushi'ooms. Cover
the voast wilh ,i:T(>ased paper. Put in a [)an with a jiint of
soup stock and half pound of buttei'. C'ook slowly until
nearly done; remove the paptM% dred.y'e with lloni , l)aste,
anil let brt)wn. Stir iido the .yi'avy one cup of clioppt'd
nuishrooms and a little broAvned tloni'. Have ready some
boiled yreeii peas, place in the dish around the veal.
Veal, A la Bourgeois.
Lard with salt pork live [)ounds of lean veal ; fry two
hii'ije slices of bacon, and when they are cris|) i)ut in the
veal and turn until nicely l)rowned. Spriidde with pepper,
salt, sa ye and t'\vme, and pour in a (piart of soup stock;
add one carrot, an onion, two potatoes, a bay leaf and a
slice of lemon all chopped very fine. Simmer for two hours,
then lift out the veal anil lay on a hot dish ; thicken the
gravy >vith cracker-dust and pour over the veal.
VEAL.
121
Veal Loaf.
Chop fiiH' tlireo pounds of Icr^- or loin of v(>al, and on(> of
salt poi'lc ; I'oll onL' do/cii ci'ackci's, [)ii1 lialf of llicni in liic
veal Willi tlii'oe o^\i;'s, i)opi)oi' and salt; mix all lo^^i'tlicr
and make in ;i loaf, llicn take the crackers that ai-e left,
spi'oad over the to[), and l)ake sh)\vly one houi-. To be
sliced and eaten cokl.
Pate de Veal.
Take four ponnds of veal, a slice of bacon, and s1(>\v lo-
^ether with a lillle watei', sail and pepper. When done
cut in small jneces. JJoil four cg'p\s hard, slice 1 licni, and
chop some parsley and thyme Take a lai i;'e l)o\vl lay slices
LOIN OF VEAL.
of eq"!;- in the bottom, sprinkle the herbs over them. AM
the veal and bacon and mor(> e.ii'.i;" and seasonin.u' alternately
until the bowl is nearly full. Fill \\\) with rich ^'ra'-y.
Let stand until cold, turn out on a Hat dish, slice and eat
with lettuce.
Minced Veal.
Cut some slices of cold veal into small bits, take cold
gravy and add a half pint of l)oilini'' waier, one teaspoonful
of walnut catsup and pepper sauce each, one f;'rated lemon,
pepper and salt. Simmer for half an hour, then make a
thin batter and pour into the i;ra vy, stewing- I'apidly. Pour
in one half cupful of cream with a lai'ge teacu[) of l)utter.
Let boil five minutes. Serve on a hot dish ; garnish with
fried toast.
iL'L'
VK.M,
Jii.s.si)/('.s of I'cill.
( "Ii(»|) cold \<';il fiin'. add lia If as iiiiicli clioppcd liaili. foiU'
liai'd-l)()il('d (',i;',u"s and 1 wo oimct's of iiirllcd I)iit1<'r. Season
with |)t'|)|)(M', sail, Iniioii and nut iiic.i;'. Mix all loi^ctlu'r
and roll inlo small balls and lay them two iiielics ajiai't on
a sluH't of pasli'v foiled \{']'y thin, moisten Die [)astiy
around each hall of meat: spread anotliei" thin crust over
them, and witl: •:■. hiscuit-eutler eut out eacli one, pressing"
the ed^U'es of the pastry close to.u'ethei-. IJi-ush o\-er witli
Iteaten e.u,!^' an(l fry in hot lard. Ser\e with .uarniture of
celer\- and whit e [)ickled onions.
FRICANDKAr i >I' VKAL.
Fricil iiilcdil nf \'((il.
Cut thick pit'ces Iroma lillet of xcal, lard tliem witli
slips of bacon, put in pan and let Ihem brown. Make a
I'iel) li'raxy and |)our o\'er 1he meat. Serve hoi. and lay
around the dish some stewed with l»utter, pepper and salt.
To a rill <( Calf's Head.
Divide the chop from 1h(» skull, tak'e out the brains and
ton,i;'ue, boil it tendei'. cut the ll(>sh fron the skull in small
pieces, lake some of llie water it was boiled in, to wiiich
add pe[)per, salt, nut me.y and the juice of one lemon, stew
it ten minutes, take the Jowl, remove the bones, and cover
with bread-crumbs, chopi)ed parsley. I)uiter, salt and pep-
pei': set in the stovt> to brown : thicken the ^"ravy wilh the
yolks of two eyys, a spoonful of butter and a little burned
CAl.FS I'.KAIXS.
123
fioiir. St(>w lilt' lif;i(l ;i IVw minutes, \)\\\ in ;i dish, .ind l:iy
the jowl in it: poni- (»\ ••!• tin' ,i:'i';iv\. (I;irnisli with the
brains tVii'd in cakes,
Boihil C<iJf'.s Ifr,i<}.
Haw the hone down the niid<ih' o\' the skull, take out the
brains and lon.iriie. I'oil until \erv tender; remove all the
bones, lay on a board, have a dressin.ir made of chopped
pai'sley. imtme.i:'. pepper ami salt, spread over the head,
roll it up ti.iiiit in a cloth and bind with a tape: boil an
hour, lake up and i)ress it tillcoid. l^it in \ ine.^•ar, slice
ami eat with olive oil and [)ickle.
Calfs Feet Frinisscc.
Boil the b'ct till lender, remove the bones, have one pint
of p-ravy. add to it a s;»iall .li'lass of wine, the juice of one
lemon, a 1eas|)ooiiful ofcui'i-y powdei', with salt and pepper.
Stew the IVet in this (ifteen minut(^s, then add 1 wo Ix-alen
eii'ii's, a spoonful of butter, two of tloui" and a teacup of
cream. Shake over the lire a few minutes but tlo not boil.
Calfs Brains.
Scald the lirains. beat theiu up with a little nutmeg,
pepper, salt, thyme and parsley and a tal)les|)()onful of
vinei*'ar. Chop the yolk of a hard-l)oiled e.u'i:'. ]Make a
thill batter, in which mix tli(> brains. Form into eakfs and
fry brown.
Calfs Brains Fried.
Take the bi-ains and beat up with an e^i;-, pepper and salt.
Fry in hot lard
Tf, (%„,!: Calfs If earl.
Take the heart and cut oil" the wind-pipe, l)oil the li.i^'hts
very tender and mince; take as much of the wat<'r 1 hey
;'"■ '!■
'1
>; 'i
■HR Pi
124
MVKH.
wcfc boiled ill ;is is needed I'oi- u'ra v\'. lowliieli add a sponii-
I'lil (>r wiiile wine, llie Juice »ii' one lemon, iiiil iiie,y. |)e|)|)ei.'
and sail , vil li one lar.ii'e spooiil'iil of I)n11ei' : lei boil, and set
wiiei'c il will keep wann. Lard llieliearl wil li )"a1 bacon
and lill -witli foi're meal, put in a pan and bake a nice
l)i'owii. Ileal 1 he .i^ravy vei'\- hot and pour over the heart.
Sei'x'e with fried parsley.
LIGHTS, LlVEli AND UKART.
To Broil Cd/f'.s Liver
Cut in thin slie(>s and let sland in sail water lialf an
hour. Di'y and place on a .ij-i'id-iron over liot coals ; butter,
salt and peppei-,, and serve in a very hot dish, with broiled
mushrooms.
To Fnj CoJfs hirer.
Cut in slices and soak in saltwater. Season with salt,
pepper and sweet herbs. Dredge Avilh Hour aiid drop hi
boiling- lard.
SWEKT !5KK.\DS.
125
Soufliern Liver
Chop throe pounds of calf's livci' line, one pound of eold,
boiled ham, half a pound of bacon, two cups of .i^'i-ated
bread-ci-uuihs, three e,«4\i4-s. sail and pepper. Mix all lo-
g-ether and put in a tin mould. Set in cold water and boil
three hours. When cold turn out in a dish and slice.
Sweet Breads.
Sweet bivads when pj-opei'ly pi'(>pared make one of the
most delicate dishes that can l)e set Ix'foiv the epicure.
Tliere are two kinds. One is found in th(> throat of the
calf and when fresh is plump and white, it is called the
throat sweet bread. The otliei- is found near the heart and
is the mor(> delicate. Howexei- sweet breads are to bo
cooked the\- nnist (irst lie soaked in warm salt and water,
after which they should be p]uni.;ed in boiling- water to
whiten and harden them. Sweet breads should always be
thoroug-hly cooked.
Broiled Sweet Breads.
Soak in boiling- water, dry and place in a g-rid-iron over
hot coals. When done season and butt<,'r.
To Cool' Sweet Breads.
Put a tablespoon ful of brown sugar and a tablespoonful
of water into a sauce-pan and let melt and brown, but not
burn. Then add a teacup of water and a pinch of salt, mix
in a well-beaten egg-, prepare the sweet breads in a pan and
pour the mixture o\ei- them ;, ith a little butter. Set in the
oven and bake.
Fried Street Breads.
Parboil five minutes, wipe, dip in cracker, dish, and fry
light brown. Season with salt and pepper.
12(i
s^^KF/^ t-reads.
UroifiK'd S/rccI Hrcads.
Split ill li;ilf :ni(l l:i\' in ;i piiddiii^i-disli willi biillcr. salt.
pcppci' aiui a U('ll-l)eaU'ii v^^. Set. in the oven iinlil a rieh
brown.
Sirccf llrcdds villi Mushrooms.
Put onfMl()/,(>n niiislirooiiis inio a skillcl, cover willi boil-
in,i4" water. When cooked lake tliein IVoni llie water and
put in the sweet breads, stew liftecMi minutes, then achl two
uiinces (»r butter, pepper and salt, return t lie niushroonis,
•sprinkle in a little Hour and stir all toi;-etlier.
Sweet Breads and Tomatoes.
Slice and stew two (piarts of ripe tomatoes and one onion,
^;*;■ain i!it«> a sauce-pan. over li\e sweet breads, two ounces
of l)utter, peppiM'. salt :ind a tablespoonfiil of Hour. Cook
half an hour: Just Ix'fore serviiiLi", add the b(^aten yolks of
two eg^^-s. Serve very liot.
Siceet Breads and Peas.
Lard three swimM bi'eads \\ith fat. salt pork, then ]-)ii1
then! on til' (ire in a stew-pan with over a ])int of soup
stock. When they are done put in the stove to iirowii.
Tliicken the ,i;ra\y with mashed potatoes and sei've in a
tnreen. Lay the sweet bri'ads on a dish surrounded with
boiled peas and ,J4'arnished with IcMnoii.
Street Breads, A Ja Jardiniere.
Cook th(> sweet breads done, wash soni(> carrots and
turnips. l)oil them in soup stock ami put them into a sance-
pan with some ,ii'reeii peas, striii.i;' litvins. tomatoes and
caiilillower. whii'h with the beans must have been cooked
V)efore. Add butter, salt, pepper and the juice of one
lemon. Boil livt; minutes and pour over the sweet bj-eads,
MUTTOX. 1 2 i
IStri'el IU'(.'(i(l Cnxiiiclh'.s.
Piirlioil tlic swcci breads, slew tlu'in slowly in a liltlc
s«Mi|» stnck. Of walci'. wiu'ii done cliop linr. Put a talilc-
spooiiriil of cofn slarcli. a ciii) of walcr. a lablespooiifiil of
\ iii('.i;'ai'. '(('acii|» of ci'caiu. two licatcii (\ii'^"s. ovoi' llif lire to
tliick(Mi ; season will) |)('p|»('i'. sail, ccloi'v. mitnic.^' and
pai'slt'v. and stir the sweet l)i'eads into it : l)oil live minutes.
Spread upon a dish to cool, then cut- in pieces, roll in hread-
cruiul)S and boil in hot lai'd.
Plain. Sweet BreruLs.
Cut in thick slices, dip in l)eaten e.u'.ii', roll in crack<'r-(lust ,
dip in the eg'^ again, anil fry with .slices of ful pork.
Mutton.
Mutton should b(> fat, and the fat clear, liard and whit(\
Never buy nnitton with Ihibby yellow fat. The lean of
mutton is a deep dark red.
The ]iind-([iiarter is the best for I'oasting. The i'il)s may
be used for chops and are vei-y SAveet. The leg should Ix^
boiled. Cutlets to bake may be taken from the neck.
Mutton is healthful and always in seasoUj l)ut is l)est in
Autumn.
Mutton Chops.
Cut tlu> steaks, peppei- and salt them. Broil on hot coals,
baste with butttM-. and sprinkle with grated bread-crumbs.
Serve with stewed onions.
Mutton Chops, Larded.
Beat each chop flat and lard with salt pork. Put in a
sauce-pan, sprinkle with minced onion, pepper antl salt.
Cover with soup stock and boil oiw hour; thicken the gravy
i'^:
128
MITT'niN.
\villi l)rowii(>(l floiii', IIk' Juice of a Icnioti, one spoonful of
muslirooiu cjilsiip and a ^lass of slu'i'ry Aviiic. La.N' cliops
ill a disJi and pour tlic j^ravy over and serve.
SIUI'.S OK BUTTON. SHOWlNfi MKTIiiU) OF rl ITINO IP.
A, Neck; li, Sliuulilei- ; c, lireast ; .), I.oin; !■:, I-cij ; i > rag End of Neck.
Fried Mutton Chops. No. 1.
Million slioiild iH'ver t)e IVitH], bul for those who will fmj,
the rolh)win,i;' is an exet^llent receipt : Trim and wash tho
ciioj)s : (IrcHl.n'e theni li^'htly with lh)Ui', spi'inkl(> with salt
and pepper, place in a frying-'pan in hot lard, brown and
serve with onion I'l-ivv.
MUTTON.
120
Fried Mitthni Chops. Xo. •:.
Dip each ell,,!, j,, halter and IVy in butler ..i- new lard
thicken tiie ^rav.v with lUnn; :hU\ tlie jiu.v ,.r on.^ le,,,,,.,
berve with maslied fried potatoes and rice.
SADDLE OF MUTTON.
Muffoii Cutlets.
Trim and season, dip tii-st in I.eaten e^- and tlien in
cracker-dnst ; pnt in a di-ippin-pa.i with two (,nnc(>s of
butter and a little water; baste and bake brown. Flavor
with mushrooiM catsuj).
SHOULDICR.
Mutton Steir. No. 1.
Take mutton chops, covei- with Avater, and let cotik^ to a
boil; add a lump of butter, a little flour, a teacup of milk
salt, pepper, potatoes and two onions. Boil until the
potatoes are done.
f ?
\U
II
;')()
MUTTON.
Miilfon Sh'ir. Xo. ?.
Slice tlii'cc poimds of niiiltoii oi' laiiil), lay in a dct'i) hau-
iii,i4'-<lisli, put ill one IcaNpooiil'iil of cclcrN' seed, and saint' (•!'
{•loves, ciiiiianioii and mace, will; pepper and sail, (»iie
tcaciij) (»r spiced Nineijai'. one ,i;'lass of wine. Slice a little
cucunibei' pickle, to w liicli add brown su,i;ar to laste, half a
poniid of butler, two slices of toasted bread, 'riieii put a
la ver of the meat and a layer of the seasoiiin.i;" nut il the
(lisjj is full. Bake brown.
NKCK.
LKa OK .MLTTON.
Boiled Leg of Mutton. No. 1.
Tie a le^ of mutton in a tlnck linen cloth, and boil slowly
for two iioiirs. Serve Avith i;Toen peas.
Boiled Leg of Mutton. No. 2.
Mako a crust of meal or Hour in which cover Ihe nmlion,
lie up in a tlour(»d cloth and put in Ixiiliiii;- water, allow
twt'uty minutes to the pouiul. Remove the paste and serve
with drawn butter and caper sauce.
1 :^
MUTTON.
i;n
lioiU'd L<'<i of Mutton. iVo. :?.
Uul) willi sail and put o\\ in l)()iliny wilier. Cook three
hours and serve with caper sauce.
lllUJOllt.
Brown four tablospoonruls of Hour, add a small pieco of
butter, a teacup of watci- and slir well : cut up two pounds
of lanil) or nuitlon, wilh one teas[)()onrul of p<'|)per, a liltle
salt, a (piart of walei', a do/en-and-a-half touialocs, four
sliced cari'ols, one dozen potatoes, tlu'ee onions. iSimnier
for four hours.
HAUN'CU or MITTCJX.
LOIN.
Roast Mutton.
Take a le^- of mutton, oj* lamb, rub with salt and pepper'.
Lay in a bakin^'-pan with a little water, set, in a very hot
oven and baste freiiuently. When done, add minced |)ais-
ley to the f^'ravy, and cover the roast with grated ci-acker.
Leg of Mutton, xL la Venison.
Lay the meat in a deep pan and rub with the following
mixture: One tal)lespoonful of salt, one each of celeiy,
brown su<;-ar, black peppei", nmstar-d, allspice cloves,
mace, sweet herbs mixed iind pounded. After this is
rubbed in all parts of the me;it. poui- over a cup of vines'iir,
and set the whole in a cool place for three days. Wlum
ready to cook, leave in a kettle a ([uart of boil in.t;- water,
have in the kettle an inverted tin pan, on it lay the le.n' of
132
MUTTOM.
imitloii :iii(l N't sIcMiii I'ni rmir hours. Do nol allow i1 to
touch 1ln' wnlt'i'. Add a t(';i(U|» of water to t he pickh' and
l)ast(' th»' Micat^ with it. AN'hru i-cadv lo scrxc, thicUci) the
li«|ui(l ill the kettle with cor ii-slai'ch and pour on the meat.
Serve with currant jelly.
ROAST LKU OF JILTTON.
Baked Leg of Mutton.
Take a leg" of muttoti weiu-liiiiu- six or ei^ht pounds, cut
down the under side and leniove the hone, till it with a
di'essin^' niach; of four ounces of suet, two of choppcHl ham,
six ounces of stale l)read. two e,ii>;'s, one onion, a little
thyme, sweet marjoram, parsley, nutme,i;-, salt and pepper;
sew np, lay in a pan and put in a hot. oven; l)aste with
butter, cook three hours.
I :!-i-
ROAST SADDl.K OK ML'TTON.
nailed MntfoH.
Put in a i)an with a little warm water, set in the stove
and bake slowly ; baste with butter', salt and ijeppei-. Just
before dishinjj;-, put some chopped horse-radish over it, add
a little fjci'ound mustard, aud sprinkle with f^rated crackers
and brown su^-ar. Serve with mint sauce.
■A
i
it
MUTTOy.
\^i\
lidhi'd Loin of Muff on.
(Jul llic loin it) folic pieces. t;ikt' oil' llic sUiii, i-iil) wil li
sail, ^''lu/c with hciitcii cu'i;- :iii»l coxfc Illicitly wil h bccad-
('i'imil)s, salt and pcppcc. I'lil in a hoi oven aiitl bake two
liours. ISurvo with hcowii ^ravy and pickle.
I ' ''I
ROAST I.01N OF MUTTON.
To ifftrico Mutton.
Take a choice piece and divide inio chops, sprinkle with
sjilt and pepper, ami broil tlieni; make a rich ^-ravy, season
it, and add tomato catsup; lake two carrots, one turnip and
one onion, cut up and cook, add to the f^ravy. Serve with
greon pickle.
ROAST IIALNC.'II OF MUTTON.
To Grill a Bvea.sf of Lanih or Mutton.
Score the top, wasli over with beaten ej^-ii:, sprinkle witli
salt and pejjper, cover with bread-crumbs and put in the
stove; baste with buttei'. Pour caper sauce in the dish.
Serve with currant jelly.
Roafit Lamb.
The hind-quarter is the nicest. Put in a pan, dredg-e
with ttoui', pepper, salt and herbs. Put in a hot oven ;
134
LAMB.
l);isto \vi1li ])ii1 lei' : make a rirli ijfi'avv. Servo with mint
sauce and waljiut calsup.
To drill (I ^Shoulder of Lamb.
Parhoil, seore and cover it with e.ii'.i;', cniinbs and parsley.
Broil over a eleai' lire, or put in a Dutch oven to brown.
Hei've with caper sauce.
no AST FOltE-yUAKTliU OF LAMB.
To Dress Lamb's Head and Feet.
Boil till tender, tal^e oil' the llesli from the head, also
mince the tongue, si)lit tlu* feet, i)ut them with the pieces
from the head, and mince into a pint of .i^'ood p'ravy, sea-
soned with pepper, sail and tomato calsup. Stew till
tender. Garnish with cris[) [)arsley and bits of curled
bacon.
ROAST lUBS OF LAMR.
L(imb\s Head.
Boil the head, split through the bone, which nnist remain
with the meat on. Cut the llesh across with a sharp knife,
^•rate some mitnie.i4' on it, and lay in a pan before; the
lire, then ^-rate stale bread over it, with s[)ice, and the
juice of one lemon : baste with butter, salt anil pepper.
When done, take the tongue and chop hue, mix with a pint
POKK.
135
of.qravy. Shake somo Hour ovci- 11i(> licad. Ilu-u pour tlio
^•ravy on. Siniuici- hall' a : hour, i)Our on a Ifacuj) ol"
viiie^-ar. When done, servo wi li Tried slices ol" l)acon and
lemon.
Shecjfs 'Ton (/lie.
Boil them till the skin can be taken oil", split and pul in a
stew-pan with soup stock, niushrooius and minced shallot,
butter and pepper. Stew slowly. Serve with onion sauce.
HOW PORK IS CUT UP. FIG. 1,
Fork.
Great care should be tak<m to sel(>ct pork. If ill-fed or
diseased it is very injurious to liealth. To be ii'ood, the lean
should be tine-^-rained and white. Tin; skin should be
smooth to the touch. If clanuny, or soft, be sure the pork
is stale.
Cutting up Pork.
The accompanyini? diagrams will show how pork is cut up
by Western packers. Fi.yure 1 illusti'ates the manner in
which the various pai-ts ai'(> lut wlien it is desired to make
Mess Pork, No. 1 is thesiioul ; •*, (he head ; :!, the should-
er ; 4, shoulder cut; 5, 5, middle cuts ; G, the Hank cut : 7, the
ham; 8, the rump; while !),!>, li-oes into lard. The ham,
shoulder and head are not used in Mess Pork but simf)l\
186
PORK.
(Mil into slj-ips ns indicalcd l>y 1, ."), 5 .'iiid G. Tho hoft- is
split. Ihi'on^'li llic l);ick-l>()iH' ; no Ixtiics ;ir<> 1;ikiMi out. 1'h*'
pieces, of whicli Ihffc must not he onci' Hi, ai'c placed on
their cd.ucs in tiie barrel. The lioi^' imist. weii;]! liXi lbs.
It. will thus be seen that ho^ys of a crtain Aveif,*-]!! only can
be cut lor Mess Pork. Scattered between the laycM's of
pork and at the bottom and top of the l)arrel must bo
placed not less than 40 lbs. of ^ood foreif^'n salt oi* 45 lbs.
of American salt, and the l)arrel iiiust be filled with clear
bi'iiie asstronii'as salt can make it.
#11
Fio..a.
Clear Poj'k.
Is made from the sides of extra hoavy well-fattod lio,ns
cut, selected a!ul packed the same as Mess Pork except that
the l)ack-bones and half the ribs are taken ont. Exti'a
cleai- pork is the same as cleai- pork except that the Avhole
of the ribs are removed. Mess oi'dinary or Thin Mess as it
is sometimes called is the same as mess, only it is cut fi'om
h(),i;s which are too li.yht foi-mess, but which are reasonably
well-fattened :vnd must not exceed 22 pieces to the barrel.
Pi-ime Mess |)ork is made from the shoulders and .sides o^
nice well-fatted ho.crs we iy- hint;- from HO to 110 lbs. and cut
rep-ularly into sipiare pieces weii;iiini4' as nearly 4 lbs, each
as possible.
Fiff. 2 will siiow how this styh^ of pork is out np. No. 1
is the snout ; 2, the head ; 3, ;5, 3, the shoulders ; 4, 4, 4, 4, 4, 4,
I'ORK.
l;',7
prune pieces; T, the ham ; S, llie n„np ; 0, the parts tlial a.v
niado into lard. Each l)aiTel nuisl eontain :.'()() lbs. of in(>a1
in the pi-oportion (.C -jo ..i.res of siiouldec to ;5() pieces of
side-cuts oi- j)iiine piinvs : the slioukler pieces not- to exceed
90 lbs. in wei-hl : -in lbs. of coai-s(> salt and 4 ozs. of salt-
petre. In prime pork still anotlier variation is made in
the style of cut, this time however con.ined to the siioulder
which is cut hito three pieces, as shown in Fii*-. 3.
FIO. 3.
Broilod Pork Strnk.
Slice thin, seasoii, and roll in melted butter; broil ov(?r
a clear fire until very done, dish, and pour melted butter
over the steaks.
Fried Pork Steaks.
Fry ]\k(^ beef st(>ak, season with pepper, Halt and poAv-
dered sage.
BrcUed Spare Rib.
Season, lay on the.!,, .u-iron, and place over a clear fire,
turn frequently, and broil veiy done. Pour melted butter
on before serving.
Spare Rib.
Cut into pieces of two or three ribs, put them in a stew-
pan, and boil until done; add salt, pepper aiid minced
parsley ; thicken the gravy with corn-starch and serve.
138
I'OKK.
Tn ('no/: S/Kirr Hih.s.
Vi\\ III w.'ilcr, :-.\t'\v liflccn iniiiiilc.-', Iiikc up, sprinkle with
pepper ;iii(l s;ill.;iii(l l;iy on a liot .^rid-ii'Dii, 1 iirniiin' iiiit il
brown. Dish, and [(our ox'eL- iiu'lteil Itiilter.
Span' Uihs n<i/:r,J.
I*iit ill (lrippin,i;--pan witli a litl h'waler, season with salt-
and p(>ppei', and i»aUe hall" an hour.
St II [fed Sjxn-c li/hs.
TaU'e a lar<;'e I'il), st nil' w it h sa.u'e and onions, and la\- on
potatoes, a lid put in t he stove : hake till l)i'ow n a ml done.
To Cook Ih(c/:-hoiH'.
Put in a pot of water, and l)oil twolioiii-s: tluMi put in a
pan. baste, and set in the sto\'e to brown. Peel some Irish
potatoes, boil, masli and season, spread in a dish, then lay
the chine on lop.
Jl((ch--hoit(' (1)1(1 Tiniiips.
Boil in sutfieient water te^ cover until dom-. Peel and
throw in some Ini'nips. I'el'oi'c ser\iii,u' thicken the ;;'rav\-.
To lUirlu'i'Uc Pork.
Put in n hot ov(>ii without water, siu'inkle witli tloui'.
pepp(M' and salt, baste with l)ntt(>r. ( 'ook two or three -v
honi's. When done pour in hall" a leacup of walnuts catsup.
Serve with fried apples.
To Roast a Quarter of SJioat.
Put in a pan with water. spriid<le with Hour, salt and
l)epper. Lay around sweet potatoes ami bake foui" lioui's,
Serve with minced parsley and tliyuie.
\
■
a
■^^
;"■' ^■
.3
A, Hind Loin ; n, Fore do.; c, Sp.-ire-rib ; i>, Shoulder; k, Ici;; y, Hclly-piece ; g, Pcttitois
H, Heart ; i, Tongue; j, Kry ; k, l.iver ; i.. Kidneys; m, Iliad.
140
POKK.
Bal'cd Pig.
Take a six \vo(>ks oUi pit;-, sc()r<> in s(|uaros niul iiil) all
over with lard : make a dix'ssiii^' oC two ([iiai'ls of corn Jiieal
rolled and iinxed with boiliiii,-- walei-; add toil hall' a pound
of buller. jx'pixir, salt and tliyme. Fill the pi^" with it and
sew lip. Pill, ill a deep pan with hot watoi", haste fre(iuently
imlil brown and eris]). Sei-ve with baked apples.
Ron.st Pork.
Make deep incisions in the roast. Boil some potatoes,
when done mash tliejii with butter, pej)per, salt and minced
onion. With this di'essiii,!;- till the ineision. Pui in th(^
stove and bake slowly for three hoiii's. Make brown gravy.
Serve with apple sauce or a])ple fritters.
Southern Baked Shnat.
Take a lar^e roast, covei- with g-rated l)read, pepper, salt,
butter, onions, saiic and thynie. Plac(> in a pan with water,
when half done lay all around some nice cooking- apples.
When done dish youi' pork with the apples around it.
Pour the gravy over it.
Steived Sh()cd\s Head.
Pai'boil and split, taking- out the bones, lay the head open
and fill with nicely seasoned dressing, sew np and i-et.urn to
the pot, stew slowly. When done tak(^ up and add to the
g-ravy a luni|) of butter rolled in Hour and a tablespoonful
of walnut catsup. Pour over the head.
Shoaf Jowl.
Separate the jowl from the head and put in sufficient
water to boil. When done take up and season the g-ravy
with bnttei", salt and peppei", stew the brains in it and pour
over the jowl.
'<
>'/f||'ll
1"()I{K.
HI
To Dress /'or/,-.
(-'Iioosc ;i r:it,p]iim|) li;iiii wci.-iiin-' twelve poimds. Let
i1 hoil uiili] leiidei', then put in the hnkin-'-pan. Prepare a
stulliiif:;- of l)rea'.l and hut ter. well seasoned, ,14'ash t li<* ham
all ovoi' and lill with tlie (hvssin.i;-. (irate crackei-s over
tlie to]), hrnsli over with e.ux, L(>1 it- hake in a well re.i;'u-
lati'd oven for an hour. No ^luvy is used. Eat vvitli
craiiborrv sauce.
FORE LOIN OF I'OHK.
To Fnj Hoifs llntiits.
Scald and clean. Have a sl<illei of hot lai-d into whicli
drop the bi-ains with twoe-us; season with pe|)pei- and salt
and serve very hot.
iSirccf HrcarJ of Ifixj.
This dainty morsel shoidd he parlxdied. then stewed in
vine^'ar, a teacup of cream, a little Initter with salt and
pepper. Or they may he tried in hutter.
HIND LOIN OF PORK.
To Ma/xc Souse
Take tAvo lio,^-s' lieads and ei.^lit feet. K(.il in plenty of
water until the hones fall out. While still warm |.ick Out
the hones and cho]) the meat vciy line : season with peppei'.
salt and sag-e. Put hi a mould with heav.>- weight.
142
HAM.
Piijss Fret.
Have well ck'ancd and soak twciil \ -foiii' lioiirs in cold
water. J^oil in salt. ;ind wattM' until \v\\ Irudrr. They can
either be pul iji vinegar or split and fiied in butter.
Ej'cclh'iif J^ccipe for Sdii.sdf/c.
Twelve ponnds of lean poi'k, six of Til, liv(> lablespoonfnls
of sail, six of sa^'e, 1 wo ol' lliyiue, lixf of red pe|)[)('r. Mix
well toyvtliei'. Form in little cakes and fry brown.
Fned Salt Pork.
Slice and soak in sweet milk overni.a'ht . Roll in meal
and fry. Season the gravy with onions ciil- in vine^;-ar.
Broiled Hani.
Cut in vary thin slices, lay on a grid-iron over hot coals.
When done lay on a dish, pepper and butter freely.
Fried Ham.
Take lai'ge slices from a ham. Put in a hot pan, brown
nicely, turn and dish, Poiu" into tlie graxy lialf a teacup
of milk, minced parsley and pepper, boil and pour over the
ham.
Ham and Eggs.
Cut in thin slices, fry in a hot skillet for eight minutes,
lake up, br(>ak in the eggs, ami with a spoon dip the boiling
grease ovei- them until doiu.'. Serve one on each slice of
ham.
To Boil Ham. No. 1.
Boil a small liam slowly for eight hours. When done
remove the skin and let cool. Gainish with jelly.
i
IIAM.
a 4;?
Tit lU)il 1 1 (t III. No. '■*.
Sci'apc and wnsli. I'nl jn walci' lo soalc all (ii,<4'lit . lloil
six lioiirs. When doiit" U'l cool in the water, I lien rcniov.-
tlu' sk-in. s|)iMnl<I(' with l)lacl< iicppcc. sifted crackiMs and
su^i-ar. Ganiisl) witli sci-ipcd luirse-radish anil (Milled
pai'sloy.
To Hoi] I III III. No. W.
Put in a boilei' with pl(Mit\- of cold water, let l)oi1 slowiv
for six or seven hours. When done lake up. pni in a larti'e
bakini;'-|)an. remove the skin and sift pounded ci'ackers and
brown sugar ovei' the top and put in the oven to hake one
I}')1LE1.) HAM.
hour, this will brin.i;- out Ihe fat and r(Mi(hM' tlie ham verv
delicat<'; or a boiled ham may l)e tiressed with raw e,!;-,-^' aud
sug'ar befoiv bakin-- or ieetl as eak(\ Ihis is very ornamen-
tal.
Boned TTcu)!.
Boil a ham until peifeclly tender, lake up in a wooden
tray, let eool, i-emove the boue cart'fidly. press the ham
ai^a in into shape, retuiai to th(> [)ot . I)nt iemo\(> fr(»m tin'
(ire and let stand overni,n-ht. AVheii cold out across.
IStuffed Ham.
Boil the ham, take one pound of l)read-eruud)s. half a
pound of biditer, one teaspoonful (Mch of li'round cloves,
allspice, nutme.i;-, .^-iug-er, mac(>, celery, salt, with ha^" a
teacup of sug-ar, two large tabjespoonfuls of mustai'd, six
144
HAM.
vcll-l»«';i1(>ti c.n'.iTS ; nii\ and moislci) willi crc^ani. (lasli voiir
liaiii whili' hot. (ill ill Willi llic diTssiii.u'. Kill) »»\('r \vi1 li
llic white of ail t'.i;'--, .siiL-ar and ^'I'alcd crackers. Scl in the
slovc to hiowji.
Baked Uaiti. Xo. 1.
Fow honsckoopovs know llial baked liani is superior 1o
boiled. Soak a ham for an hour, wipe dr\- and coxerwith
Hour hat ler, seltin.t;" in a dish hefore put t in.ii- in 1 he drippin.s^--
pan. iJake oi^'ht or ten lioiirs. When done i'enio\-e the
crustand sisiii the liaiii. Spinkle o\'er and rnhinto Ihehani
Ihit'o lahlespoonriils of white sii.uar, some bluck pepper and
powdered cr.ackers. Put in a pan without water and l»ako
slowly t ill 1 ho whole surface is a clear, rich l)r(»wii. Take
up an I stick all o\"er with whole cloxcs and dred.^c with
cimiauiou.
Baked Ham. No. 'i.
Cover your bain wilb a crust made of Hour and water,
bake in a hoi o\'en slowly for ei,^;'li1 or ten hours, Take up,
remove tlie crusl and skin. Put in a pan without walcM',
pom- over i1 a teacup of ^'ood vin«>i4"ir. in which dissolve a
tablespoonfiil of eomnion mustard and the same of H^'riMich
nuisliird. l);ike one hour, bastin^i^- fivrpiently with the liipior,
tlien covei' the ham all over to the depth of an inch with
bi'own su.iz'ar, put in a vt>rv slow oven and brow n. Take up
and let cool, Iheii jiress hy tiirnin.n' a disli o\ei- it with a
heavy weiii'ht. When cold it will cut in lii-m slices.
Hani Toant.
Minc(* fine the k^an of l>oiled ham, beat tlie yolks of two
eii'i^'s, and with a little cream and a lump of butter mix with
the ham. Putin a skillet- and stir unlil thick: have ready
sofru' slices of buttered toast and lay spoonfuls of the ham
on thom.
I'
HAM.
14:.
Frizz/ III //a IN.
('ill the lean pari ol' llic ham in Ihiii sliavin.i^'s. I'lil a
1al)lfs|)()()iiriil of Itiiltcc in I he IVviiii^-paii, and wln-ii hot pill
ill the sha\('(l ham, t'i\ lixc niimilcs. Ihi'ii spi'inkh' onci' il a
lahh'spooiil'i;! i>\' Moiir. IVv iiiilil itfowii; now pour one piiil
(»r swcci milk o\cr il and h'l l)oil oiu' miniilc. Tcppfi' lo
tasic,
Ihnu lid I Is.
Take oiic-hair (Up of hrrad-criiiiihs. and mix witli Iwtt
hcalcn r,i:-,us : chop lino a piiil of ham l>ils and niixin.i;' all
t.o^'olhor, rorni in halls and \'ry.
A(iATK Kia.r KlfY-I'AN.
I
roffnl Hum.
Rou)ov(> all llicskin and i^'risllc from one |)oiind of h'an
ham, which has hccii hoilcd. Pound to a smooth paste,
addin,^;' ()nc-(|iiartcr of a pound of t'al and two ounces ol"
biit1(H'. Season with pepper, mace and alls[)ice. Press into
pot and c'o\-er with clean fresh hird.
lUtcon.
The middlin.y" is .nvnerallv used in tlie Sonth and W(>s1 for
cooking" with ve^etai.les. ( 'iit a iaru'c' piece, hoil three
hours, tlieii add turnip greens and boil until done. Serve
Avitli poached o^'gs.
14(1
I'.ACON.
Union (lull ('(ihh(i(/('.
]>()il ;i pifcf (tf iiii(l(lliii,y two lioiiis. ciil up ;i liu'^'c head of
(';il>i>;i,m', ami |)ii1 ill 1 lir |)(>1 wit li ;i pnd (»!' red |k'|i|)(M'. Dish
tlir (•al>l)ai;t' wIkmi (luin' and lay llic iiiiddliii;;' on top.
r>ri'(iLj'iisl Ildcoii. So. 1.
Dip slices of I lie t liiii part of 1 he iiiiddliiii;' in brcad-t'iainibs.
I'lil ill a IV\in,u;-paii w il li |)arslc\' and pepper, and jiisl iK'Toro
disliin^' pour into the yi'uvy ii teacup ul' sweel cream.
llrcakfasl lUn-ini. No. 'I.
Remove 1 he liiid. and cut up sevccal slices of I)real(ras1.
bacon, scallei' in tlic IVx iiii^'-pan and Tin .i^t-nl Iv. i>«'at np
six e.ui^s. add lo Iheiii sail and peppcc. pour (i\ cr Ihe bacon,
let sel nicely and liirii o\'er willi a knife. Have r(>ad\'
slices of dry loasl. on \\liic]i lay Ihe bacon and e,i;",i:'s. poiir
o\"ei' a liltli' \iiie,i.';ar and I)u1ter. i-^(M've \eiy hoi will;
capers linelN chopped, or ^'reen toinalo pickle.
ft
J loll- fo Viu'c rxiron.
After killiiii^- Hie ho,i;'s, allow lliem 1o stand until all of Ihe
animal heal is out of them, 1 hen cut up : split hrst t hroui;h the
spine, cut oil' each half of the head behind the ears. remov(>
the pieces in front of the shoulder for saiisa^'e, take out the
leaf which lies around the kic'nex' for lard : cut out the lean
meat and ribs, then the ham and shoulder, and remove
the loose pieces direct ly in front of the ham for lard. ( Hit^
oil' a narrow strip of tiic side for sausa^'c, and leave? thr
remaindei- for saltini^' down. The shoulder and loins sir
be (>\enl\- trimmed and then salted. Fii'st. rub the ^
side well with salt and then the fleshy side. A bushel of
salt, is sutlicieiit for a thousand iiouuds of meat. WIh'u
salteii the meat sl.iould be packetl with tlie skin down. The
i
i
I.ARD.
Ui
time For allowing in(>at In rcinain in salt, varies willi the
wcat iicr, I'loiii six to ('i.i;li1 weeks; in \vvy mild wealliei",
roiir weeks w ill siillice.
When ready lo smoke iiaii^' the meat willi llie small end
downward, and build a tiie (»r ,i;i'een hickory undei' it t'very
day until it he.yins to look yellow, when it should he taken
down, rul)l)ed with pepper, put in eottoti sacks, and I'ehun^-.
Meat thus cared for will keep sweet all summer.
Some housekeepers prefer putting* meal in pickle instead
of dry salt, for such the following will bo found an excellent
recipe :
Take eii^iit pounds of stdt, live of brown sui^-ar (or live
pints of molasses), two ounces of soda, one oinice of salt-
petre and four ij'allons oi' water, l)oil and skim, lliil) the
joints with salt, lay in a ti»^lit barrel and [)our t hi' brine
oxer.
Tak'e two (piarts of salt, two ([uarls of molasses and five
ounces of salt pet re, dissoK'e in three .li'alloiis of water, boil
and skim. This is sidlicient for lifty pounds of meat.
b'our weeks in l)rine is nec<>ssary to salt it l)efore smok-
iiii;".
To Cure Lard.
As soon as taken from the lioi^- cutth(> fat in small pieces,
wash clean, put into a kettle with enouiih water to covei"
the l)ottom, oi" about, a ^'allon to a four-ii'allon \'essel of fat.
I'oil briskly until the water has all evapoi'ated. stirrinii" fre-
(|uently to prevent burniuii', then cook slowly until the
ci-acklins ai'c a li.^ht brown and be^-in to sink, when it is
don(».
The appearance of the lard will he ver}' much improved
by st irrin^' in one tablespoonful of soda to eveiy five s"'^llons
of lard just before removin.i;- from the lii-e. Care should be
tak«Mi not to allow it to boil aftei' addinu' the sod;i, or it will
foam and run ovei*.
I.
I ;
i (
i
!!:'
14S
SAfOKK irOUSE.
Tlu> leaf l:ii'<l sliould Ix' 1 tied l»y ilsclf ns it isllie nicest.
The solid 1 fiiiiiniii.izs. known as skin t'al.slionld also be
cookcKl scpai'alt'lx- as i1 rtMiuircs lon.iicr lime. T\\v fal from
the entrails slionid he cooK'cd, \\('ll worked and kept
sep.irate from t lie ot her, as it cooks in less t ime : the crack-
liiis do not. ^'et crisp or l>rowii, but sink i;j the bottom when
done.
WOOO S.MOKK-llorsE.
When lard is renu)\ed from tlie fire it should he strained
into stone jars and set in a cool dr.\' place, as dam|)n«'ss
s(mietimes causes it to taste st ron.ii'. Salt should nevei' he
put in lard, as it induces moisture and invites mold
H)uole-TT<>VHe.
A hi'ick or stom- smok(>-house is hest , because it can he
made lire-pi'oof. hut. an ordinary frame house constructed
(»f rou^h and cheap Imnber will answer every purpose j or
SMOKE-HOUSE.
14-9
it iH.'iy !)(• made of l(),i;'s. l^'foiu 1(» lo :>() liains may bo
siiiokcd at one lime ill a house (ixs It. s(|iiai'('. Tht' illus-
1 ration ,i;'i von licrcwit li sliows a smoivo-lioiiso (i ;< T IVol . To
const niol tiiis liist di^' out llic sni'faoo of llio .^-foiind two
to tlii'oo f(>ot d('c|) tlio si/0 of tlio l)niUlinii". On 1 ho r(Min(hi-
tion lava l>i'ick oi' stono lh)oi' in li.no and sand oi- cotnent.
Foi' tho top use joists •*X4, sot od.u't'wisc. ciyht iin'hos froni
contro to oont I'c, IVon liooks shouhl Ix' allaoiiod to tlio
joists for han.uinu' the moat on, Fni'lhor del ails of con-
sti'nction sooni nanocossary as any ordinary nioohanic by
an inspoot ion of 1 he on.i4'i'a\ inn' can easily mako one. Corn-
cobs ai'o iisii;ill\- eniplo\(Ml for piodiieinu' smoke: iiickoiy
wood is pfelVncd by many. To pfodnoe a .n'l'adual snioko
for several hours lake a shoNcirii! of liot coals fi'om tlio
stovo, place Ihi-m in tho sniok'e-houso npon the lirick oi"
stono lloor. or what is better in a iari^'o iroii-kettlo, lay in a,
few sticks of wood or a h;. lulfnl oi' two of coi':i-cobs, which
should not ijo dry enough, to blaze.
'■I
I; I
u
I
I
' I
' I
i *
M
m
ir>()
POULTRY.
i
CHAPTER XII.
POULTRY.
Jff)/r To ScJccf.
Every lioiiscktM^pci- should iindcistaiid how to iiiako a
sclcrtidii ol' poulli'N. as i-\\ y iiiarla'ts coiilaiii a ^loal deal
t liat is inft'iioi-.
I'liicla'iis w ht'ii IVcsh liavc |)lial)h' reel and soft.iiioisi skin.
Yoim.i:' fowls ha\(' smooth h',i;s, c'oinl)s, and tho Ix'sl Iiav(!
vchow h'.us. Tiii'k('\s, when ii'ootl. ai'o Jirtci" drcssin.i:- whilo
and |»liiin|). DiU'ks lo hv 14'ood iiiust be Iciidt-i' under llic
wiii.i;' ; 1 hose u illi 1 hicl\, hai'd hrcasls are the hcst. ( Jeese,
when soiinu' and in orch'i'. havt> |)hini[), white Ih'sh, easily
l)roken : tiicN slioidd l)e vvfv fat.
floir To Kill.
Poultry should always be killed tlie ni.ii'hl oi' day before
eookin.t;'.
There are st>\i'rai modes of killinii': tlial used by the
Fi'eiieb is exeellent. : Open the Ix'ak of tlu> fowl and with a
shai'p-pointi'd. nai'row-l)laded khife make an ineision at the
back- of lli(> I'oof of the moidli, which caus(>s instant death,
afier which lian.i;' the fowls up In- tlie leij;'s and let bk'ed
fi'eely, |)ick while warm ; scald if desired, though the skin
presents a more natnral appearance if not scalded.
If thai method is not likeil. cut the liead olf with a sharp
knife, han^' up and let bleed freely ; scald oi' pick dry,
chickens or small birds, but turkeys, yeese and ducks never.
I
I i
Turkey; n, (loose; c, Duck; n, Kuwl ; k, CiiiiniM Fowl ; i . l'artriili:i' ; <;, Cnperrailzie
(Ci)(-k of the Wnmlsi ; II, I'lu-as.inl ; l. IVal ; i., Wild I'i.kjrini ; i., I'lariiiiKaii ; M, I'rairic
Hun; N, Landrail; >>, ilroy I'lovir ; r, (.ioldtn dt). ; <> Wheattar ; i<, Ortolan; s, (Jiiail ;
T, I.a'rk ; r, Woodcock ; v, Snipe.
152
nilCKEN.
IToir To Dress.
Place on a lahlc, cut oil" tlu' Ic.us ami fcmove the op'^-ha^"
al)()\t' llic lail, lake oiil the crop l>v inalciiii;' a si)lit in the
l)acl< of the neck, laU'in^' care that it, is all ivinovod, cut tlio
neck-hone close to the l)o(l\'. cut around the vent, l)e cai'el'ul
to cut ()nl\- thi'ou.i;'h the skin and (h'tach all the entrails ; do
not. hnrsi I lie .i^-.li-ha.u', and jU'eNer\-e the liver whole; split
1 he .i:ix./a rd and takeout tiic inside and innei' liniiifi", wiusli
and lay aside 1o co(»k. Wash the fowls in cold water,
altlion,i;li some cooks adx'ocale the new method of only
w ipin.ii" <iry. \\e(h> not think il cleanly or ad\isal)le.
After washing; fowls should he hun,^" up to ilvy.
Tht> head. n<*ck' and feet shoidd he sax'ed to stew in the
i:ra\\-. All white Meshed fowls are improved hv larding;'.
The process is very simple, and any honsekeepei- who will
learn the art will he more than repaid foi the little trouble.
Cut strips of hacoii, fat (u- salt pork two inches lonij- and the
sixth of an iiuh wide and make parallel marks on the hi'cast,
pnt one of the strips of fal into tli(> split end of a small
lariliii.ii-needle and insei't it at the lirst mark', hrin.i^- it out
at the second h'axin.ii' an ecjiial lenifth of fat protruding' at
each end, conlimie insertinii" thes(* strips half an inch apart.
To cnl up a chick-en properly. ])ick. sin^caiul di*aw, lay on
a small hoard which should he kept for the purpose, cut ofT
the fe;'t. then the win.i^s and k\i4s at tlie lirst point ; cut the
breast in two, also t he back.
The ,ii"arnishes for chickens are parsley, fried oysters,
slicei! lemon, catsups anil forced meat balls.
I 'r
I
Broiled Sprituj Chie1:en.
Split a half-jJTi'own chicken : wn the ])ack, twist the tips
of the win^- o\-ei' the second joiid, wipe very dry ; spread
out, and with the rollinij'-pin t)reak the breast-bone. Put
on tlve yi'id-iroii ovei" a clear lire, I'ub with clarilied butter
CHICKEN.
loa
and place (he chicken ovci' it. Turn often lo pivvenl
scoi'cliin,^'. When half (lone spi-inkle wit li sail and prppri',
Wlieii Ihoi'on.ij'hly done |)iit on a liol disli with plrnt\- of
melted bntler, Avhich niav be thick'ened with ninshroonis or
tomato catsup. Serve with a plate of nicely toasted l)i'ead.
To Bvoil Chicken,
Split, sprinkle Avith pepjier, sail and rub with butter, lav
on a ^'rid-ii-on ovei' hot coals with the inside of the chicken
down. Turn often. WIumi don*' disli, pour o\'er it nirllcd
butter and sifted, pounded crackers. IJoiled lomatoes wHI
be found an excellent addition.
Hi
Broiled Cltiehen.
Split and roll with a rollin.u-pin. Pinion the le,i;s to the
sides. Place on a i;'rid-iron over a clear lire. Ha\e a pan
of boiling- water, salt and melted l)ntt«'r ready in which to
dip the chicken fre([uently while hroilin.ij;-. It will lake half
an }\o\\v to l)rown nicely. Serve with nu'lted butter and
brown mushroom sauce.
liisfiroles of CJiieken.
Roll out squares of pie-crust, very thin, cut the chick'en in
vei-y suuill pieces, and roll in tlie crust, fry brown; only a
small chicken should bo used.
'-i
I*
I
Fried Chicken. No. 1.
Cut up, lay on a dish, spi-iukle with Hour, a little sail
and pepper. Have ready sonu> hot lard, in which lay each
piece. Cover closely and fry a li^ht brown. Take up the
chicken, set near the lire. Pour into the skillet a teacup of
new nilk, a tablespoonful of butter, with salt , pepper and
minced i)arslev. Let l)oil and pour ov(>r the chicken. Put
curled parsley round the edges of the dish.
154
CinCKEX.
Frictl t '/lichen, Xo. ;'.
Pill ill a ri'xiii.u'-pan «M|iial pai'ls ol' laid aiul l)iitt(M'. Roll
tlir pieces of cliickcii ill ci'ackci'-d iisl anil dip in «',i:,t;'. IlicMi
tliist a,i.'a ill. drop into llic hoijiiii;' fat and tVy i)i'o\vn. .Mince
parslcx' and pitl in t lie i;Ta\'\' wjl li a cup of ci'caiii. Serve
in ^'i-avy-brolli.
Fried Chich'cu (oaJ Toniafops.
Fry chicken in Uoiliii.i;' lard, when done, pour in slice toma-
toes and \v\\ lake lip. season willi sail, pepper and a little
siiiiar. I""iied lorii meal niii-.li is exceiieiil willi fried
chicken.
Fried Chicken, J la lldlicinie.
('ill lip a chicken. di|) in a halter which has mixed in it
chopped tomatoes, one onion. 1 li\iiie, parsley, pejiper and
sail: U-\ hidw II in plenty of l)oilini;' lard, and ser\'e with
tuniato sauce.
lUiLi'd S/)riti(i CJiicLen.
Split the chicken, put in a drippin,i4-paii. and put in tlie
sto\ e w it hoiit water. When half (hme. take out the chick-
en and season with salt, pepper ami init ter. rel urn to t he
stoN'c to brown. Uoil the lix'cr and .tii/za rd, chop and put
in tlie .eTavy, to which should i)e added bultei- and a liflle
cracker-dust.
Fricd.ssecd (liicken. No. 1.
I'lit piec(>s of cliickeii in a stew-pau, sprinkle with salt-
and pepper. Add som(> sliced fat pork, stew till tender,
takeout the pork', and thicken the «:-ra\y with a little Hour
and Imtter, AVheii taken up, soak in tlie ,i:ravy some
pieces of toast, put them on a disband \'Ay chicken on them.
kin
"■■'
CHICKEN.
155
!>:
Fricasficcd Cliirh-cn. No. 'I.
Put two chickens in a pol willi liall' a iioiiiul of salt |)<»rl<
and (Mioii^ii water to covoi'. slew half an honi", when (h)no
add lialf a cliopped onion, minced |)ais|r\. pcppci' anti salt.
Stir up two tal)!espoonfids of Uoiii- with a cup of l)oilin,i;"
millc, and in lliis tnrn two wcll-hcalcn (',i;,i;'s and a tal)l('-
spoonfnl of l)uttei'. pour ox-ei'tlic cliicl<cn and h(>il one uio-
inenl.
Fricassee of Spriin/ ('liivkni.
Take oil the wiu.ii's and le,i;s of llic ehicl<ens, cut up tlic
"•emains, witli ii\-ei' and ,i;i/./ai(i, pnt in a sauce-pan, a(hl
salt, pepi^er, mace ami parsley, covci' with wator and l)oil
tender, llien take up. Thicken the li(|Uoi' wit h 1 wo tal)le-
spoonfuls of tloui' ruhhed in two ounces of l)nttei', a teacup
of cream, t)oil all to.u'ether and adil a ^^ill of wine. Put tlio
chicken back and let boil.
»,i
1! I
Sprincf Chicken Dressed (is Terrapin.
Boil a youiii;' chicK'eii, cut in pieces and pnt in a stew-pan
with soup stock. Stir in smai-tly one-fourt h of a p(um(l of
butter and one e.iii;'. Season with sait, pepper and thyme;
add a small ,i;-lass of wine, two hai'd-boiled e.n'^^'s cut up.
Boil and serve with currant or wild ,i;-ra|)e jelly.
1 «
To Stew Chicken Whole.
Take a wcll-^-rown spring- chicken, rub with salt and
pei)pei', do not split, but 1111 with as many oysters as it will
hold. Put in a tin-pail with a close-fit tin.i;' top and place in
a pot of water to boil until the chicken is lender. When
done take up the chicken. Tui'u tlie ,i;-ravy into a sauce-pan,
add two ounces of butter, half a cup of cream, three hard-
boiled eft'^'S, chop|i(Hl with herhs and a tablespoonfid of
corn starch. Boil up and pour over the chicken.
4
li
^
ir.<;
(MIICKKN.
Soiillii-ni ChivL-i'ii Sicir.
(ill lip t \\"() \<iiin.L:' cluckt'iis, put in :i sauce- pan with \va1 or,
l»()il until tciHlci'. W'licii iicai'lv dcnic slice some raw
potatoes and throw in: when they are done 1lii<keii the
;4-ra\\- with a little Hour and butter. Season with salt and
l)('[)l)L'l'.
lU'Oddcd Cliickcn.
('lit a si>i'iii,u' chicken in pieces, roll in beaten e.ni;- and
urated bi'ead-criinibs. season v\itli parsley, pepper and salt,
|)lace in a pan, lay on each piece of chicken a lump of
butter, add a littl(> water, bake sIowI.n'. baste often.
When the chicken is dislied, pour in a teacup of cream and
a cu[) of bj-ead-criimbs, st ir and pour o\»'r the dish.
fi3
Califoruio (liicl:<ni.
Take two youn.i;" chickens, cut up and stew: when done
a(hl a little minced parsley and onions. Take four lari^'c
pe|)per pods, soak in water, strain and |)our in tho Juice,
add salt, butter and a little Hour to thicken. Fill a lar,i;-e
disli witli boiled riee and pour the chicken and .yravy on it,.
(V/Zr/.T// Fr/huni.r,
Boil a yonn,^' chick'en and cut to pieces. J^el hiy one
hour in a marinate made (»f oil and \iiie,i;-ar, add pepjxn-
and salt with a little Hour. Next |)repare a nice (•^•i;--l)atter
in wliich dip t he chick-en and drop in hot lard, bi'own and
have well covered with the batter. Spread tlio pieces upon
;i Hat disli. Gurnisli with celery and serve hot.
Blanquctte dc Ponh't.
Take a well-.n'i'own youn,^' chicken, put whole in a |)ot of
watei", take up and cut apart. Talce olf all tli(> sk'in and
put the pieces buck in the pot. Make yi'avy by scalding- a
CHICKEN.
157
I
(|uai't of milk, Iwo ounces of bullrr, one laldt'spooiifiil of
(lour. Clioj) Iwo liard-boilod I'^^j's in 1 lie .u'l'aNV, wliicli must,
have no lla\ (H' (-'.\ct'[)l (•cIci'N'. Drain liic picics of cliiikcn
and lay on a dish, covi'i' willi narrow strips of toasted bread
and pour tlie feravy ovei-.
Boast Chicken.
Prepare a fnll-frrown cliickeii, lill with nice di-essin^', oil
orbiitiei',a l;ir.^;'e. l)i'own paper ;in(l wraparound the fowl.
Set. on a \\ire-s1;ind in ;i i)akin,L;-paii with a Ml lie \\;ilcr.
Let bake two hours. li(Muo\e the paper and llie chicken
will l)e lu'own. Kcu' ,i;i'av\', chop I he li\cr with parsley. I wo
slices of leuu)n, a hai'd-l)oiled e-^ and a [)iid. of Uiclted
buttei'.
Sfcdnicd Cliickcn.
Rub with salt and pepper, place in a steamer (or one of
tlie new style cookeis) and steam an hour and a half.
When done keep hot and pi-epare a dressiuii' of one pint of
^•I'avy, one pint; of creaui, six spoonfuls of Hour, tablespoon-
ful of corn starch, i)epper, salt antl a few drops of extract
of celery.
Pressed Chicken.
Take a lar^-e chicken, ))oiI in vei'v little water. Whc
n
done take tlie meat fi-oui the bones, renu)ve the skin, chop
and season. Pi-ess into a lar,i.;'e bowl, add the licjuorand
put on a wei.yht. When cold cut in slices and eat with
sliced lemon or cucumber pickle.
•■I
•1':
, »i li
I I u^
\; •
Boiled (liicken.
Select a lar^-e, plump chicken. St ulf it wit h bread-crumbs
seasoned with jx'pper, salt and tliynu'. Put two ounces of
butter and a do/en la r^<» oysters in the dressing- and stulf
the fowl. Tie a buttered ])aper arouiid it and put in a kettle
i:,.s
nih'KKN.
h.
of wai'iii walcr. ( 'on ci' chisrlN . When dour take up \]n*.
cliickcii ami iiiakt' saner w illi a 1('acii|) of 1 lit' li(|ii(>r. a piiil
of iiiill<, an oiiiicr of l>iitt(>r, a little tloiii', salt , prpiter and
live di'oi)s of cxtiact of culer.y.
rick I I'd elite ken.
l')oil six yonii,<4' cliickciis, pick llie meat ffoin t lie boiios
and pnt in a stone-jae, pone in a pint of tlie li(|noe in wliieli
tln',\' were buileil and tlieee pints of \ ine.uar, add spices.
Clinivd ChirLrii.
^^''vy in tlie pot \'on make the enia.s' in IIii'cm' slices of
l)acoii two onions: ent np the chicken in small jiieces.
slice 1h;'ee lae.^'e potatoes. |)nt In with pork and onions,
covei' w.tli watei' and cook nntil done, salt and pepper.
Put in three tahlespoonfnis of cnrrv-powder, mixed with
water, hoil, and dish onci' hoiled rice, Seiwc with ^^'reeii
peas oi- vonn:;' c(H'n.
Vhirkvii Pic. No. 1.
Take two chick'ens, cnt np and lioil nidil t(>n(h'r. mince
one oi Hon. and w ii h salt , pepper and luit ter |)iit in with t he
cliieken. heat two clip's into a cup of cream and add to
tli«Mi(pH)i'. Line a li\-e-(|nart pan with rich biscnit don^li.
Ponr in the chicken. |»ii1 on t(»p crust and hake.
Vlnvkoi Pic. Xo. :.'.
St(>\v eliicl\<Mi until vwy lender. Line tlu> sides of a
pie-dish with rich crust, jtonr in the chickaMi. lill np with
i^iavv made of the iicpun', t \\o ounces of buttei", a little
lloni', salt and pepper. Cover with top-crust, cnt a small
lioie ill the ceiiti'(!. IScrve with fried oysters,
("iriCKKX.
i:.!»
i
Chirhrii rio. So. W.
Line sides (»r a roiii'-cniail tin-pan with I'icli biscuit don.ii'li.
Have chicUcii cooUcd as for a IVicasst'c, lay in liic pan, ponr
in the ^'ravv. ('over witii pull" i)ast(' and l);ilu' in a <inic'l\
oven.
Old Vir<iiiii(i Cliickini Pic.
Make |)asl(' with one cpiai't of Hour, teacup of iMittci-,
half a tcacuj) of lai'd. Mix with i)ut t('rniili< and so(h(.
Ijine a deep tin-pan witii the (h)U,i;li and lill witli strwcd
chickens, slices of l)acon, a teacup "f l)read-ciund)s, a pint
of cfeaiu and some of the chici\en li(|Uor, add salt, pepper
and tlie yolks of three hard-l)oiled e,i4'.i;'s. ( 'ovei' wit h top-
ci'ust. Bake slowly two hours.
Kculiirhil Cliic/ccii Pic.
Fry two spring' chickens a nic(> hi'own. Line a live (piart
t»i«n-pan with^ood crust. l*ut in the cliickens with ;4'ra\\'
and plenty of butter. Season to taste. ('o\-er with to|)-
criist, over whicii k\y hits of butter, IJake until the crust
is brown.
Yankee Chicken Pie.
Cut up two fat, yoiin.i;' chickons : boil until tiMider. Lino
a pan with crust, put in a layer of chick'en, three strips of
dou^'h and the restof t he chicken, add live beaten ('^•^'s, a
few sliced potatoes, one small onion, season to taste, pour
in the ^"ravy with two ounces of butt cm-. }?ake bi-own.
Soason the chicken liipior, add thickeiun^ and serve in a
frriivy boat.
Chickoi Pie trith Oi/sfers.
Boil a pfood-sizod oliicken until tendej-, di'ain o(f the licpior
from a qnai't of oyst«M's. Lnie the sides and bottom of a
Inr.j^e, round pan with crust, put in a layer of oysters and ;\
'I
i:
ir.o
nricKKN.
lavcr of (•liirl<('ii iiiilil 1ln' |i;iii is full. Sc:is(»ii will) pepper.
s;il1 . bits (if biillei' ;iii(l t lie (i,\ si ci' lii|ii(»l', add suiiic of 1 lie
chieUeii li(|ii(»i'. C'ttNcr uitli ciiisl and bake. Serve wifli
sliced leiiioM.
ChirLcii /V>/ /Ve.
Cut lip a lai'.i;e eliiekeii. boil done. Season witli |)«'ppor,
salt . a small piece of bnt tec and lloiic lo t liickni t lie ^raNV.
llave readv nice. \\'j:\\\ biscuit doii.Liii. cut in cakrs :nid drop
ill t hr pot . Let l»oil liair an liouc: la.\ t lie cliick«'ii in a dish
and pour _t;ra\v .and diiiiiplin.i^s over il ,
(^liichcii J*inl<lin(f. So. 1.
(~!n1. n|) a nice, yoiiiif'' cliicken. cook lendei'. Then lake
from 1 he ,i4ra\y. s|)i'ead on a dish, season with pepper, salt
and I)ut1er. Ma!<e a lliiek' batter. l'>iittera puddiii.i;-dish
and put a layer of cliicken in and Ihcii a cupful of b.alter.
Continue unt il the dish is fiill. 'I'>ake and ser\'e with I'icli
buUer-suuee in ^"cavy boat.
Chfrlcii PiKhJ /')!</. No. 2.
Cut 11]) a chicken and \'ry. Uoil and ni.ish a do/.eii pota-
toes. Malsc a l)atter in which stir t he potatoes and chicken.
Season well and bake brown.
Ronsf Turlxpy.
Aftei' cleanin.ir a t iiiK'(\v lia\'e ready a dressin.ir of br(>a(l-
crumbs mixed with butler, peppei-, salt and lierl)s, add two
dozen ehopjied oysters. St idV the craw and till the bod\' of
tlie turkey witli this (lr(>ssiiii;-. Di-ed.^-e with Hour, la\' in a
deep pan witb a teacup of water ; b.-iste often. IJoast to a
deep l)i'own. Stew tbe ,i;il)lets in a little watei', which may
be adde(J to the g'ravy in the pan. Thicken with conj
It
'rn{Ki;v.
Itsi
st.Mi'cli ;iii(| sci\ »' III n'i;i\ \ l»u;il u il-|i ;i tll.sli iA' IVicd on .slci's
and I'clciv s;i|;i(|,
L'tKi.sl 'I'lir/.t 11 irilh ( 'rdiilxri'H Sniicf.
St'h'cl ;i r.'il . voiiim' I III krv licii. Siii,i;'c :iii(l \\;i--li. Si nil"
wil li ii (Ircssii),:;' iiKidr oT llic ciii-,!', ol' I'diir lo.ix cs of l»iv;i(l
sortciicd ill Ixtiliii.L;' water, oiir ci:---. ;i |i'a»ii|) of luillcr. Nail,
|K'|i|)»'r and iiiiiiccd (clciv : mix \\i'|| and lilt lln' l>ndv u\' !!h«
tiirk('\ will) it. I'oast t In* 1 iiil<rv almiit an lioiii--aiid-a-liair.
IIk'Ii sprinkle willi sail and pepper, hasle rre(|iieiii Iv and
('(>\ei' w i1 li a izTeased paper. I'.oil llie ^i/./ard and li\er in
a, lilt le water aii<l add to t lie .i;ia ..\- in t he pan. t hie ken with
browned Hour. Ser\c the xi"i^>' ^'Ik' »'iaiilM'rrv sauce in
in<lividiial sauce dishes.
Udd.s/ < 'firi.s/ iiKi.s 'riirhi'ij.
Plnnip your 1 iiike_\' by pliiii;4in.i;' into boiiiiii;- water. Lard
witli Tat- l)aeoii. preparin.i;' a rich Itread dressiii,^' \\-ell-sea-
soiied and lili the bod,\' with it. La\ a w cll-ii-reased paper
(>\-er t he t nrke_\- and put iiM he o\-eii w it h a teacup of water
in the pali.ltaste rre<|Ueiil I \ , \\ hen done t he eiit ire sii i I'ace
will l>e a rich brown. To iiia l^e 1 he ,i;ra \ y . Itoij liearl.li\er,
neck and ,i;i/./.ard in two (|iiaits oT water lur two hours,
chop up and ret iirii to 1 he ura vy w ii h one s|»ooiiiul of Hour;
season with pe|)per and sail, poiir in the pan and stir.
Serve in a i^ra\ v boat with Tried owstcrs.
Ml
«•; «
Kii(/!is/i liod.sf TnrLci/.
Kill a week before cookini:'. keep on ice. Prepare i)rcad
stutlin^' with which lill I he turkey. Place to roast on a
i'acl< in drippin.J4"-paii : spread with bitsoT ImiI ler, t urn and
baste rre(|iient l,\' with l)iitter. salt and pepper. \\ lieii
nearly done ,i;'la/.e with the white of an cn'i^-, I\rak'ericli
jj;'ravy in wliicli ch()[) the lixcr and ,i;i//.a rd, and serve in
Lil"^
h
1(;l>
TURKEY
M\
'^VAvy l)o;i1. (Jarnisli with IVicd oyslrrs, and servv' wilh
ct'h'i'^N' saiK'c and slrwcil liodsi'lx'i-i'ics.
Jiodsl Tki-Lcu trith Truffles.
Ti'ii(i1«.' mnsl l)(' peeled, clioppetl and pounded; one
poiuid will ilo r<»f one t ui'ke_\ . Sefape fin<' t lie same (luanl i-
1,\' ol' ha eon. ii;i\ wil h 1 h.' 1 ridl!es and si nil' the 1 ni'kev wilh
it. I*n1 in t he t ni'l<e\- Uie ni.i^'ht Ix'l'oee eookin.i:'. La\' slices
(•r hacon over 1 ic lurkev, CON CI' with paper and hakelhree
honis. C'liestiiut ilressin;^' prepared in the same \\;\y is
e.xcellont.
To Steam a Txrket/.
Rub well with l)uitei', pep[)e/ and salt, lill with onion
di'cssin.i;' and sew up. put in a sleanu'i- o\-ei' hoilin.i;' Avatei-
(or hetlei' still in one o!" the new steam (-(xik'ei's), t-oNt'i'
closely and lei st<'am for 1 hree hours. Take up. strain the
^•ra\y, w hicli should l>e in the i'eeei\-er. and season. Pour
u\ei- the steamed turkey and send to the tahle. Ser\'e with
sliced lemon. Turkey steamed and then put in the st<»\(' to
l)i'own A\ill he found ex(t'l!( nt.
Bo/led Turkey.
Prepare as for I'oa.-^t ini;'. Keep w ell unt'.ei' hoiliny watei*
and l)oil thri-e hoiirs. ^\'ll(■'l done t.iK'e up and lill with
stewed oysters. Ser\e with e^\i;' sauce, and ^•arnisli with
.sliced lemon ami curiant Jelly.
Jjoucd Turkeii, No. 1.
Chocse a fat turkey. Usually the le^s and win^sai'e cut
oir, because to kee[» theiu on a ml hone them takes more
time than they are worth. With a naiTow sharp knife cut
the skin down the hack; then little !),\- little sepai'ate the
skin from the meat and remove wliole. Keep the luvast
as unbj'okou as possible.
TUUKKY
103
Oilop a ])oiiii(l of \oal, two slices of IliicU'. salt porlc, add-
ill.i^- 1o i1 all llic m<';i1 of till' tili'k<\v except llieltreast.
Season with salt . |)eppei'. cloves, tiiaee and liei-hs. When
all 1 his is pre pa fed adil an e(|iial (|iiant it v of saiisa.i^'e meal .
cut np three hoiled sliee|) or piv's' 1 on.i^aies a fter soakiiii^' in
\ine,i^'ar. ( 'hop t he ijiidets and a pouml of triillles,
VVIien read\' la\' theturkev skin on a l»oa rd a nd spread
over it parts of the cli(»pped meaW: then |)lace parts of the
l>reast cut in strips, then some of t he L;il)|et s. and o\ cr all
llio rt'inainder of the line meats.
Ha'.in.ii' the inside all arran.u'cd. I)e,uin at one side and
roll ti.uhlly in a loni;' roll; then sew up the skin and wrap
in a towel. Then hoil in lirotli for li\e hours with the
Ixnies and scraps. Lease when done in a kettle to cool,
then take out and i)nt in a lon.i;' howl. Lay on .i wcii^ht for
twenty-four hours, Tlu-n rem(»\-ethe towel. To look well
it shoidd he an oval shape. Slice and eat with hlancheil
almonds, hav leav(>s, ancho\ ies, or chestnuts.
Ill
I i
JUmvd Tiir'.r//. Xo. 'I.
Do not remove the enti-ails. Cut olf the neck one inch
fi'om the l)ody. Take olV 1 he winu's a l»o\'e the second Joinii
and cut olV the le.i^'s. With a sharp knife split iiie skin
down the hack. 1-vun t he knife hetween the hones and tlie
flesh on one side til! \ou conic to where the win.ii's and le<i-s
Join the l)o(iy. Twist the win^-s and raise. TIkmi proceed
witli the le,u' in the same wa\'.
Run the k'liife lietween t h<' hones and Mesii nil yo-, r»>ru'h
the breast-hone, Hepcat this on 1 he other sm**-. T;<Ke out
the craw. Carefuilx run a k'liife under Mh' nunp. detru h-
in^' it from tlie l)o!n' wiihout cutting' the skin, as it Moist
come oil with tlie tiesh. Hold t he t nrk"e\ )»\' ♦'•♦• neck and
pull t leskin down until the upper part of the l)reast-lM)iio
is uncovered.
11
KU
TURKEY.
li <
I i
I
^1
('ill llic llt'sli fVoin llic hone liM Hk' cik) of llic Ixtnc is
iH'iii'lv rcjiclicd. 1'Im' 1 iii'kt'V iiiiinI now lie luid on llir l);ick
:in<l li«'M !•>■ 1li<' neck. 'I'lik'r hold of tlir skin of tlif neck
Willi IIk' Irl'l hand, pulling;' down wards, a iid willia Iciiilc in
Ihc ii,i;lil hand scpa rale llic skill from 1li<> (Mid of iJicboiM'.
Now lav il on llic tattle willi llic skin down.
I'nll llic hones IVoiii 1 he win.iz's ami Icii's, lii'sl I'lmnin.ii' ihe
kniTc ai'oiiiid so as lo hare the tlcsli. l*nll all of the tendons
on! of the Ic.^s. Put Iheiii and 1 he wiii.ii-s aside. All this
iiiiisl he done xcrv eai'erilll\'.
Have |irc|>ai-c(i two pounds of e1iop|)ed veal, a poiuid of
hit pork, half a pound of lean ham, season with eeh-rv-
t'xlraet, salt and pe|)per. a little French imistard and
^•'•aled horsc-railish with half a leaciip of cream, into
which mix a ,i;ill of sli'oii.i;' viney-ar.
l^oil four lar.ii'c potatoes and mix with this drossiii^-.
Now lay the turkey on a l»oa d inside up with the neck
from you ; pepper and salt well, lay slices of fat pork' on it,
llieii a layer of the dressing' alternately until lillcd, draw
the two sides to.iiclhcr and sew up, ^ixiii.y- as near as
possible lis natural shape. Then sew up carefully in a
thick cloth, place in a kettle, co\'er with l)oilin,i^' water,
add in.i.;' hones and scraps of the fowl, with thyme, parsley,
onions, pepper and salt. Simiiicr four hours. Take from
the cloth and pid in a scalded lowel, place on its liaclx, lay
ilia lar;i'e ilisli, weight down until llie next day. I'liwrap
and remox'e the striiii.;'. (ila/e with meat Jelly and sift
over with pounded crackers, Mrs! i»rowne(l : slice.
Meat .IcJhj for Fumed Tiirhcii.
Tako tlic Avater in whicli Die turkey was boiled, skim and
strain, ])nt in a sauce-pan with a box of .u'elatinea nd a A^lass
of wine, one quart of the li(|Uor. stir rapidly. Take up and
sii'ain ; when solid cut in strips and lav around the turkev.
(^jorKE.
105
Dcrillcl Tiirkef/.
Place llic wiiii^-s and lr^;s of a cold 1iii'kc_\- on a ^aid-iron.
I>i-()il until brown. ^laKc a saiicc of one laldcspoonfid ca»-li
ol' |)c|i|>cr saiicc, i^'ccncli niiiNtacd. vinegar, cclccv sauce
and ciircant icIK , a litllc sail. I.a\ llu' lui'kcv on a dish
and pone over it.
Tiirkcii Scollop.
Pick tlio meat IVoni the Itones ol'coid lui'K't'V and chop it
fine. I*nt a laxcr ol' Incad-ci iindis on the i)otloni of a
buttered dish. nM»isl«'i; lliciu with milk, then put in a laver
of 1m'ke\' with some seasonini;'. then contimu' to add the
l)rea(l-crund)s and meat until the dish is lilled. Pour over
all pl(Md\" of 1 urkey .ii'r;.\\\'. Ueat two e,i:',i;'s. two ounces of
hutterand hall a teacup of cream thickened with L;a'atcd
crackers and spread with a knil'e over the top. Bake hall"
an hour.
•'I
I
I
'i (
f I
I
Roast (loose. iSTo. 1.
Always kill and dress a ,i:-oosc tweidv-four hours heCoic
cookin.i:'. Korse\eral hours hcl'dre cookin.u" soak' in salt and
water. Make a dressin.n' ol" Iri'^h potatoes, lioilcd and
mashed, a lump of butter, a nunced onion, seasoned with
salt and [x-pper. Kill the body of die i^'oose and plac(> in a
])aii, .li'rease with nutter ami pour in a teacup ot" water.
Haste rre(|uentl\' unt il e\ cry part is browned. Servo with
onion s'l-avv and api)le sauce.
Roast fioosv. Xo. 2.
Chop a few sai^e leaves anil two onions vvvy line, nnx
with a teacup of butter, season w it h pe|)per aiul salt . put it
into the i^'oose. Ia,\' in a pan and dust witli Hour; i)aste with
fresh lard until done. Serve with sliced apple.
Mill
ir.n
fJOOSE.
N
Hoi led (loose. Xo. 1.
Soak (»\('i'iii,ulit ill swcrt milk. Iti llic inoniiii.i;" wasli
and put ill cold walcr (Uif lioir. I^'ill the l)o(l\- with cIitss-
iii^:' iiiatlc ol' ltiTa»l-(iiiiiil)s well sca.-ioiicd with salt, pciipcr
and niiioijs. j'loil two liowi's. Scrxc wit li i^ihU-l sauce and
i^doscl )c I ry .jelly.
lloHcd (loose. No. 'I.
( 'ook' Ton I' calf's feet in tin cc (|iiarts of watci" iinlil Iciidci",
I'lit tlic noose ill a pot o\ei' which poiii- the call' I'oot
lu'j)lii and uater to coxci': add a leacrp of xine.^^ar. salt ,
onions, and one peeled and chopped leinon ; when done, let
cool, cut all the meat oil' the hones and lay in a deep eaith-
eii dish. Take the hi'oth and |)oiii' it into a dish and set
awa,\' to .j<'lly. W'lieii still' slii-e and eat with hi'cad and
Imtlei for liiiicli or tea.
Stewed (loo.sc.
Take a fat x-oiiiii;' .u'oose. cut up. and |)iit in a pol of soup
sloi'k. l)oil until tender. 1 lieu peel one do/.eii 1 1'ish j)o1a1<. s
and tliice la r.ii'e onions, put in the pot. 'JMiickon with 11. a,
>y\' corn starch.
Ih't'Uled (loose.
¥\\\ a I'al yoiiiii;- .u'oose wit h potato (I i'«'ssin,ii'. Place in a
pan with a pint of siuip stociv : nii\ two tahlespoonl'uls of
pepper sauce, celery, xineizar, mustard and curi'ant- Jolly.
]>ittter tlie Itreast of the .j^'oose. pour this mixture over it.
Place in a hot o\-en. Itaste fre(|iient I,\ until done; sei've with
its own .i;"ravy and 'vhite w.dmit pickle.
> ,
: 'M
i
1
Ducks.
Dnoks may be cooked exactly like ^eese.
best lla\orin,jj- I'oi- dressing- and yravy.
Onions ai-e the
i ii
DVCK. ir.T
RoasI Dnvk.
Shi'cd ono onion mid :i lill Ic s;i.i:t, piil into llic dnck willi
jM'plicr. s:ill, and l»idt<'i', dust with lloiii'. and basic with
laid. When done, make ,i4-i'a\v with llic yi/./ard and li\»'i"
tfli()|)|)('(l in soup stocl\, add a l>ladr (if niaci', a spooid'id of
tonialo or walnni catsup, 1 lie Jnicc of one Icnmn. Spread
bits of cui'i'aid jrllx' over liic loasl lowl. Scixc onion sauce
in a f4T;ivy boat ft)!' those who prct'ec il to the j^iav y.
■I'','
i:li
lloili'il Diivh-.
Dred^-e well with Hour and put (ui in cold watec. P>oil
until done, lalvc u|» and sei'\-e with sauc- made of six
lar.u'c onions, chopped and Ixtiied. thickeiied with hall'
;i pound of bidter. a teacup of cieaui and a taltlespoonful
of coiMi staccii ; pepper and salt .
To Sk'ir Ducks.
Truss the duck, stull" wdh bceatl, butlcf and onions.
Flour well and brown in lard. Ha nC a sauce-pan <»t'soup
stock into which slice Tat bacon, the i^ibjets. with salt, pep-
per, onions, and a few clox'cs with lemon Juice. Thicken
tlic ^-ravy witii bidter rolled in Hour. SerNC with lemon
pickle ami ^a-een ii'ooseberry catsup.
-ill
, -I
1, •
l:
Pea F</irls.
Pea fowls are cooked l)y any of the recipes g-iven for
turkey and are very delicious.
Guinea Fowl.
Make a dressing- as for chicken, till the fowl and put in
the oven ; baste freciuently
ins
nriNKA FOWT..
h I
Sniof/icird (/lu'iicd Foirl.
Split open llir back', wipe (li'\- witli a towel, rub wrll Avitli
butler, pf'ppcf iiiid salt. Put in a pan covered wit li slices
oC fat l)acoii and bits of butter; siuuiier au hour; l)aslo
IVetjuent l\'. Wlieu done lav in a dish. Stir into the ^raN'y
reniainini;' (»n the lire a beaten i'li'ii'. Pour into the dish, sift
over it i)oun(led browned crackers. Gai'iiisli with cuiTant
.i<'ii.v.
(iAME.
I«i0
CHAPTER XIIT.
GAME.
Wliitr iiicalfd ;;aiii(' shoiiUI he Ufll doiic.
Dark iiicatcd ;;aiiit' is jUCiirrallx' prcpai't'd laic.
K<'('|)iii,:4' i^'aiiic lor scNcral da\s al'tri' l<illiii,i; rciidt'i's ii.
more Iciidcr and impitixcs llic Ma\<»r.
'I'lic llfsli (»[■ wild animals is more solid and less Juicy
than lliat of donn'sUc aniniaU, and is tliei'efoiv less cas^x- (»!'
uiaslicalioii when ealon within ;i day.
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Pn\serriu(/ (Tame.
To pn'sorvo fi'ainc oi* ponlti-y in sninm<M-, di'aw as soon
as possii)h' altcf they art' Uillnl, wash tlirou.iih scxcral
watci-s, then han^' in a cool place; rub the inside with
pepper.
When I'eady to cook wasli with strong;;' soda -water.
Binjinq Game.
In bnyiiii,'- f^rame, pheasants and ([uails to beyonn;:!: shonld
have yellow le^rs and dark bills. Pi^'eons should l)e fat and
tendei" and the feet pliant and smooth. Pi'aii'ie chickens,
plover, woodcoc-k and snipe, when fresh have full rounti
ey(>s, and if youn.i;- the l)rcast-l)onc is soft and yields to
[H'essure. The choice of venison shonld i)e i-ei^-idatcd by the
fat, which, when tli(> venison is yonni^, shonld be tliick', clear
;ind close, while the meat is a reddish i)rt)wn. Venisoii
i-M|nires more time for cooking than beef.
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(^lAII,.
Tlic ,u;iniislirs \'ii\' iiAww ;iit prt'scfvcd barberries, eiir-
I'aiit J<'ll,\ , sliced oi'aiiii'es and a|)[>lc sauce.
Ilr<iil('(l (JiKtil,
Split llirou^'h tlie l)ack and bioil over a liot fire, basting
with butter. Seive on toast w itii currant iellv.
QUAIL.
To Broil r(i}fn'(hj(':-, or Quail.
Place in salt watei- two hours Ix't'ore broiling', wipe dry
and rub all ovcm- with butter, peppei' and salt, l^it on the
i:'rid-iron over clear bri.^'ht coals. It must be cooked princi-
pally from the nnderside. AViien done rui) well a^ain with
IVesh butter. Sift ov(>r with browned ])owdered crackers
when j'eaily to ser\e.
Broiled Partridcfes.
Cut open down the back, pound until all the bones are
broken; salt, pepper and bi-pil to a nice brown. Put in ^.
PAU'liniKJK.
't.
p.iii , •111(1 |)()iir (»\('r iiM'llt'd iMilti-r. St'i-Nc on liol loast willi
l»;ikt'(l ;i|)|)l»'s.
To li'fxts/ I'((rfri>hjr.s.
Uilh Willi suit :ili(l |ir|»|H'i', si illV wit li licii l>iv;i(l stiltlili;^',
spi't'iid (>\('i' with idittcr iiiid plMcc in t lie oven ; Icistc frc-
(|iitMitl\-. WIh'ii (lone, tliirkcii tlic ^laxv, aiul soivc with
a|)[>U' or curraiit jdlv.
7o Ijdd (Old liOdsf rnrlri(hii'.
Kiih the |»ai't I'iili^rs with salt and pcppn-. cut tat salt
poi'k ill \('i'v narrow thin st rips, 1 hrcatl a lardiiii;- iircdlc
Avit h our of t he st rips, inn the in'cdlc nmifr t lie skin and a
ROAST rAliTlMIXii;.
little of the ilcsli of the bird, and di a w 1 he pork lia If w ay
thl'on.u'h, so that tin' ends exposed will lie of t'(|iia I |eiiL;'tli.
TMaiiy |)ersoiis prefer t.\"iii,i^' a slice of bacon on the birds
bi'casl instead.
Take an oystei", dip in well-b(>aten e.i:\i^-. and put one inside
of (NK'li l)ir<l. |*iit in the oxcii; bast e fi i'(jnciit ly . When
done. ser\-e with lenioii jelly a lid .li'rated ciiciiiiil)er catsup.
S/c/fcil Parfri(hj('s.
Season with pepper and salt, sweet herbs and mace, rub
and till the iiisidt> with i)ii1ter. Tlieii put in a s1ew'-|)aii
with a (piart of soup stock or .i:"ra\y, a teacup of wine. >-oiiie
fresh or pickled iiiiishrooins. the juice of one lemon and a
teasi)ooiifiil of mustard. Stew till tender, then thicken
with buffer and the l)eateii yolk of an i'iX'j;, (jliU'llisU wiUi
!^lirod lemon,
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172
I'AHTKITKJE.
m
(Hi
iyi('<I J'(irlr/(J(/('s.
8«';»s(>ii willi pepper iiiid sail and di'ed.ti'e li^^lillv willi
flour, dip ill e.^-.u' and sprinkle willi l)read-('riiiiil)s. I'lil as
uiueli (>li\('()il into a t'r\in,u'-|»aii as will coxcr the l»irds. in
Avhieli U'y lliein Ijrown. Drain oil' w hen dojie and ser\ c hot.
To Cook P((rfr/<J(/('s or Phcascmfs.
Vlace ill a steamer o\cr Itoiliii;^" water till lender. Have
rea(l\' a sanee-pan will; two do/en ov.sters .slight I v scalded.
Place one in each l»ird with pepper, sail and hut tei . I'lace
;;s'^
tMi
PAUTKIIXiK.
on llie ^"rid-iron and brown. I'nt on n hot disli and silt
oNcr with bi'owned. powdered cracl\"ers. I'hicken llie
oystei- licpior with cracker-llonr and a little hiitler, j)onr in
ai'onnd tiic l)ii'ds.
Piu'triihje Pie.
Line a d«>ep bakinii'-dish with \'eal cntlets and ovei" thcni
place lliin slices of ham and a s(>asonin,i;- of peppei- and salt.
Wipe and (piarlcr four part ridi^cs. rub eacli willi popper,
salt and hiiller. |)n1 in a bakin.ii'-dish. ponr o\-er a pint of
sonp slock, line the edii'cs ol' the dish with li.iiht pnll'-pasle,
CO' t>r and brush oxer with the yolk ol' an ei;'^' and bake one
hour,
KKKi) I'.iKDs. 1 1»;;
Itroiliil I'htitsiiiil or rrttliic ('liic/i'ni.
Place ill ;i slrjiiiicr o\('r Imt walcr until l( iidcr, nil» (»\ cr
with salt. |)i'|)pci' and hiitlcr. and lirod (»\t'i' a l»n->U lii'f.
Take up. put in a pan and cnvri- with iMitlcr; put in a xcrv
hoi oxen ten nuinitcs. When r;itcn lor ItiraUlast scr\r
wit h fi'ied mush, Inr dinner with toast and euia-ant jelly.
r/irn.s<iii/s.
Plieasants ina\- he cooked l»y any oT the i»'cipes xi\en for
cookiiijL;' part iid;4('s.
Pniiric ( 'h/chcii.
Wasli and (ill with the dressin.i:'. sew up and tie down the
Ie.ys and win.:4s. place in a steamer uvcr i>oilin,i:' watei- indil
(lone, then put in a pan, sprinkle with pepper and salt,
lired.ii'c wit'ii Hour and co\er with hntter. put in a hot o\ en
and l>aste with melted hidter uidil iirowned. Ser\t' with
{•ranl)erry jelly. l*i'airie chickens are also vvvy nice iuctiled
or stewed.
To ('<}(>/.■ R<u'il liinl.s.
Alter pii'kin^' carefidly, wash, place hetwcen the I'dlds of
a towel and mash the Ixnies Mat. Season with salt and
peppei' and hr»»il. J^a.y in a dish and [xmr o\'er melted
l)ulter.
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Rvcil lllrds. \(). 1.
Roasting' is \he hest method of cookiiii^' tliesc^ dainty
little hirds. Turn aiul haste fre( | iient l,\- and sei've with
plenty of molted butter.
Eeed Birds. No. 2.
Wash and |)eel some lar,L;e potatoes, cid a (le(>p slice oil"
one end of each, antl sera[)e oid part of the potato; di-(»p a
IMAGE EVALUATION
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Photographic
Sciences
Coiporation
23 WEST MAIN STREET
WEBSTER, N.Y. 14580
(716) 872-4503
£".
C^-
Cp,
1 t 1 WOODCOCK.
piece of liiitter iiilo earli bird. |ie(»|»e|' aild s;il1,;ill(l [)n1
into 1 he Imllow s lii;i(le into llie potwloes. Set ili:i l»;ikili,i;-
p;m :iii(l l»;il<e in a slow oxen, Sei'\f in llie pan in uliieli
1 liev arc hakcd.
Wipe clean, t ie 1 lie I !■::>>. >kin 1 lie lieiul. 1 urn 1 lie l)eak un-
der the wiii^:'. lie a slice of bacon over ii, aiid boil in rcf//
liol lard li\e iiiinules. Sei'\<,' on loasl willi cni'j'anl jelly.
^-^^.y
Broih'd W^oocJcock.
Split down th(^ hacl^and broil ovei' a clcai- lii'c ; baste with
butter and serve on toast.
Roasted 1 1 'oodvock.
Suspend liel'ore a liot lii'c In- a ^\ire or coi'd for twenty
Miinntes. Serve with eranberrx' jelh'.
To Cook Sora Orfohois or aufj Siindl Birds.
Coolv in a steamer until tender. IMace in the cavity of
each an oyster, dipped in e^j4' and rolled in bread-criinibs ;
season with salt and pepjXM-, and broil until brown. Serve
with niushj'ooms tried and butler yi'avy.
-fl^^W
I'KJKoNS.
175
H)H(iJl llirds llroilcd.
Split down llic lt;i('l\ and l)r(>il oxer hot coals. Season
with salt, |t('|)|)t'i' and Itutlci'. Sci'vc cacli I'ii'd on a slice of
1<;ist and pour o\"ci' llicni a sauce made of sherry wine,
nuishroom c;i1sup, cayenm.' [)i'ppei' and a l"e\v di'oi)s (jf
cok'rv extract.
Snipe.
Snipe may We l)ak<>(l and stull'ed, or roasted with fat pork
tied on thi.' breast.
Broiled Pifjeons.
Prepai'e as ])art rid^^'t's, only tie a slice o!' fat bueon to the
!)reast. Phice on tlie ,i;'rid-ii'on over a clear lire. When half
done I'emove tlic bacon and dredy'e in cracker-dust ; baste
wit] I butter.
Sfeiced Piteous.
Season well with pepper, salt, butter and sweet herbs,
put the pi^^'ons in a sauce-pan. with enoii,J4h souj) stock to
cover tliem, a teacup ol" win(\ a teacup of umshroon) cat-
sup, one lemon, one onion, cloves, mace and alls|)ice; st<'w
until done. Thicken the ^'ravy with cracker-dust; beat in a
teacup of cream.
Boiled Pifjeon.
Put in hot water and boil twenty minutes, dish up, poui'
over them melted l)uttei', season with salt and peppt>r, la\'
round the dish a little bi-ocoli in bunches, and make butter
gravy ; serve in a boat with parsley.
Roast Pir/eon.
Roll a ^'ood-sizod teacup of buttei' in chop])ed parsley
with pepper and salt and put inside each pigeon, dust with
1. 1
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WILD l»r( K.
criiclscr-cniiiilis. ;i 111! Iiiiiil' i«\' ;i si riii.i;' licforc ;i lM■i^U llri':
l»;i>l(' rn'i|iiciit ly. W'lifii ddiif mtnc willi liiiiiclics df ;is-
[)ar;i,i;'iis hi id iifoiiiid 1 he dish, w il li ccN'ry ;iiid Ixit I cr s;i iicc.
I '/(/('Oil Pic.
Take foiii' yoiin,!;' wild |ii.L;(Mpiis. si nil' llicin willi iii'cad-
(•riiinl)s. pepper, salt. Initler and parsley. coNer the hojiom
(if a lai'.Lie pudd iiiLi'-d i>h witli small pieces (»!' \('a I . Iheii a
layer ol' parsley and chopped ceh'iy : oxer this place the
pi,i;'e<>li>. piM t iiii;' on each the ndnced yoll< of a hard-lioiled
cix'^'. Add a leaiaip of ta'cani and some of melted hntter.
C'oNcr with rich paste and halsc oia' Imnr,
noAST \vii,i) i>r(K.
II 7^/ Diivk.
Mince the lixcrs with a little scraped Ijacon. some l)nt1ei'.
yonn,!;' (»nion clM»pped line, parsley, sa It a nd pepper : 1111 t he
Ixulies of tlie ducks with this. coNcr tlieni with slices of
bacon, wrap in paper and |)u1 in a hot oxen. 'I'lien pid
into a s1(wv-pan a Mil le ,i;ra\\\ the Jnice of a lar,i:'e oi'an.i^c.
a few shaih)1s. with hntter. salt and pepper. When 1h(>
ducks are brown, disji 1
lem and pour xoni' sauce o\'e
tluMii; serve with slices of oi'aiiiiv
To Sfcir \ril(] n>irks.
Rub willi salt, peppei-and a little p(i\v(lere(l ch)ves, ]iut a
shallot or t wo. or an oniiMi in t lie bod_\- of each, then la\' in
a pan. with igniter o\-er and under theiii. pour in a teacaip
of vineizar. with a bunch of sweet herbs, and the Juice of
oii(> lemon. Cover and let stew until done. Sei'xc hot with
slici's of h'lnoii and raspings of fried breath
^1
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^§
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A, Rabbit ; II. Ilaro ; c, ( liimsi- ; i., (Ju.iil; i . ( !■ M' ii i '.r..n<[- ; F-, Clnosi' : ■:, Ti'.il : n.\\'.iii(l-
cork ; ;, I'artridvrc ; j, Fowl; k, I'hi-aMinl : i. hIarkiocU ; l'tanniv;an ; ■., W iili^ruu ;
o, TurUey ; i', .Snipe ; i>), Larks; i;, l)ink; •-, \\ iltl ilu. ; r, I'igcdiis.
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fJOOSK.
Smothcrcil Wild Dark.
S|)lil down llic liacU, put in ;i p:iii willi a lilllc walci',
Itullrr. pcppt I' and sail : cool< lill Iciidci'. J-Juslewitli butter
and Hour.
Hal mi of Dnck.
Talco iTmnaiils of cold, wild duck. Iriiri the irical oH'
neatly; place all lli«' bones, scraps, ,<4'ra\y, etc.. in a sauce-
pan and cover willi cold waler: brini;' 1o boil, add an onion
which lias been cid up and fried, simmer .yeidly foi" an
lioui'. Lei cool and skim, relurn 1o Ibe lire, and when liol
si rain olf 1 be li(pii(l, sel on a.ii'ain, add sail and skim. Pul
in peppei' and as nincb spice as ma\' be desired, willi a
Inincb of sweel kerbs. Take a spoonful of well-brow tied
Hour, nnx willi 1 wo ounces of Iniller. pul in willi llie meal,
stir until it is ready to boil a^'uin. but do lud let it boil.
Keep x'ery hot ^vithout cooking'. Sei've iinniediately.
R<»asf Wild Goose. No. 1.
Put inside of the ^'oose a slice of bacon, pepper, salt :Mid
a tablcspoouful of bi-andy. l^ay in a pan with A\a1ei-
enou.n'ii to make ;4'i'av\'. Dredii'e with Hour and baste with
fresh lard. Serve v/ith celerv sauce.
'■:^t
Roast Wild Goose. No. 2.
Put an o]iion inside the s'oose and boil in water or steam
half an houi-. Stulf with chopped celery, cliopped e^'^'s,
potatoes and cold, boiled ham, a little buttei', I'aw turnip
^•rated, a little, chopped onion, a ta1)les[)oonful of vinciiai',
pepper and sail. A teacup of soup stock must be i)ut in
the pan with the ^"oose, baste often with fresli lard, serve
with its own gravy or celery sauce. Garnish Avith currant
km
»»
UARBIT.
17!«
Ohl K<'uturh!i \Vii>i In (\,<>L- Wild Turkey.
Ifiil) tilt' iiisidc with sail and cavciinc pepper a iid lia Iii4"
before a brisU lii-e. I»as1e with iiieMed 'tidier until <l(>ne,
('lit np the ,L;i//.ard and dxer. stew in a teacup of cream,
add a lump of liiitter, mix uitli the ,ura\v. and ser\e hot
wit li stewed apples.
Roast Wild Tnrh'ii.
Make a slnllin,!;' of chopped, salt porlc. co](l veal, celei'v,
liai'd-hoih'd eii'^s. craclcers. criiiid)s. pepper, salt and butter,
h'ill t he t II rUev. .i^'rease well with buttei' and la\' in a pan;
pour in a pintof .lii'axy. I'lace in a \'erv hot oxen: I)as1e
freipient l_\'. When (loin dish up, sift over browned crack-
ers poundeil. Ser\'e with oyster sauce a nd li'rape jell_\-.
Hh'irnI R(d>hil.
('lit in ])ie('es. Soak in salt and \va1ei-. |)u1 in a slow-pan
with salt poi'k. When done strain oil' llie water and poui'
o\er the i"il)i)it a teacup of milk, with chopped onion, salt.
[)e|)per and two ounces of butter. Thicken with a httle
Hour. Let boil, tlien sei'vc hot.
Roast Rahhit.
Make a stuffing* of bread-crumbs, a little parsley and
thyme, nntm(\i;', salt and pepper, mix with ;i (juarter of a
pound of i)u1ter. a little cream and two beaten e.i;',i;'s. put
into the body and sew up. dretl.n'e with Hour and baste witli
lard. Serve with parsley and buttei" sauce.
Fried Rabbit.
Cut up, dip ill beaten oisix. and then Hour : season with
pepper and salt. Fry in vc\-y hot laid. Take up and
thicken the .u-ravy with an ounce of butter and a table-
s[)Oonful of Hour: pour in a ilisli and lay the rabbit on top.
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Old- l')isli ioiicd Harhciiiid lidhh/l.
fil'(\lS(' 1 lie I'll l>l»il ;ill (i\r|' willi liiillci- lliul splM!lkl<> wil li
|><'|)|M'i' ;iii(l s;ilt. \/,\y in ;i .i^rid-iroii. liiniin^' oflt'ii ;iii(l
(•(»(>l<iii,i;- (lone. When done put in ;i p;in with plenty oi'
l)utt('i' nnd set in the oven ten minutes. Tn !<(' loin- 1;i i)l('-
spoonfnls of \ inc.u;! I', one of ninsln rd. t w (• of currnnt jelly
and mix toucl lier. Four t»\(M' 1 lie i';il»l)it and serxc hot.
JlK/(/('(l ![((!•('.
Skin and wipe witli 1 owel. dfy and ent in pieees ; season
with pepper, sail and parsley. Take up. I'ly lirown, with
two ancliosies. a spi-i.i;' of t li\nie. nntniei;-. niaee, eloNcsand
lemon .jnice. I*id a layer of 1 lie seasoning;' in a wide imis-
lard-Jar. tlien a layer of bacon sliced \i'\'y t hiii. a Iternalely
until all used, add half a pint of watei'. put the \\ii:; in cdld
water and i)(>il t liree hdiirs. Take 1 lie J ni:' out of 1 he kel 1 1<'.
pick out the scraps of hacon. make .i;ra\y with melted
butler, a little Hour and a leaciip of tomato catsup.
i
lli'oilvd S<iHii'r('l.
Cut open, season and lu'oil ov(M' a cleai' (ire : baste witli
])iittei'
Sf('ii-('(! Stjui )■)'('!.
Out up. put in a stew-pan with watei', salt. pe])pei' and
l)u1ler. Let i)oil until nearly done, t hen put in (lnmplin,i;'s
made lik'c biscuits. i)ul rolled \-ei'y 1 bin. When 1 he ^•rav.y
be.i^'ins to thicken pour in a teacup of cream.
To Barhccue S</ii/rreJ.
Put- some sliced i'al bacon in an ox'en. Lay the squii'i'els
on them and tJu-n cover with bacon. Put- in the oven and
cook done., Disli the s(iuirrels anil set to keep warm. Take
the scraps ol' meat from the pan, sprinkle in Hour to thick-
■
VKNIsoN.
SI
(Ml I lie ,iir;.\-y iiiid Id l)r()\\ii. 'I'Ikmi ;i(l(l ;i t(';i('ii|) of l)()iliii,u'
\\.i!i'i'. ;i !;i l>lt'.s|)(>uiil'ul oT l)iil Ici'. I lie jiiicr nf ;i IciiKtii ;i 11(1
Iwu situuiil'iils ol' ciil.sii|). I'uur uvoi' llio s(|iiin('l.
Fried Siiuirrcl.
S(iiiin'cl may Uv IVii'd as clii'cctcd for cliit'kcii or I'abbit.
Rixtsl Ihunn'li of I'ciii.soii. X<>. 1.
lliil) till' \('iiisoii with l)iilt('i\ |)('p|»(M' and salt. Piil in
llic o\('ii. SlicU llic \('iiis(in all o\fr with cIoncs ; I)as1t'
with Iniltcr. .Inst before dishiii.L;' |K»iir in a l('acii|i of \ine-
ii'ar. 'riiiekeii the i:ra\y will; cracUer-diisI . SeiAc with
wild .i^'rape or bhu-k ciirraiit Jelly.
I !
ROAST ilAUN'CH OF VENISON.
Rixt.s/ lidinicli of rr///.s'o//. No. "I.
Wasli and ^\vy in a cloth, butler a sheet of white paper
and i)ul o\-er the fat, lay in a deep pan with a M^vy littie
boilin.i;" water, ('over the x'enison with a thick paste, ovim'
i\" brown paper: cook three oi' foni' hours. Abont
wiiK'li la
liaif an hour before it is done re;uo\f the paste, dred^v
Avilh Houi' and itaste with butter until a delicate in-own
color. Serve witli its own ,u'rav,\-. (larnish witli currant
jelly.
Old Fasliioiti'd Woij lo Coofc ]'c///,s'
on.
Boil until tender, when done put in some butter, pepper
and sail. Lei brown in the kettle. It retains all the 11a v
of tlie meat coolved thus.
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judged \C II I soil.
T't'cpai'c ;is voii would ;i roasl of hccf. Put in ;» pan,
cost'i' witli slices of fat iiacoii, add a pint of water, a pint
of Port uiur. salt and cayenne peppec. I'.ake (|uick'l\.
ISeixc wit lioid^raxy. (lainisli with cuiTuiit jell,\ .
i'li isitn
Sivir
( 'lit in small steaks, make a dressin.u- with l)rea(l-cninil)s.
onions. ,l)iit tec. pepper, salt and tli\iiie. Spi'cad on each
steak, roll, tie up. put in hoiliii,!;' water and stew. Thicken
t he jL;"raA_\- wit h Hour.
DcliciollH \'('lli.S(>)i S/cic.
Put ill a sauce-pan slices of venison, cut \-erv thin, add a
teacup of water, a teacu[> of wine, a teacup (tf currant
jellv, two ounces of hiilter, a t,al)lesi)ooiirul of iiiiislard.a
lew di'ops of extract oj' cel(>ry, two lahlespooiis «'ach ol'
iniishrooni and walnut catsup, the juice of one lemon, salt
and pepper. Stew until ilone.
Briiilcil Vciiiso)! Steak.
Broil (piickly over a clear lire, wiien done pom- over two
lahli^spooiifuls of Jelly (i^'rape or currant), melted witli a
lump of hiitter. pepper a nd salt . Ser\e hot , on liot plates.
('o\-er with i;-rati.'(l crai-k'er well ijrowned.
n .
Broiled ]'(')> is (di,.
Broil as beef steak. Have ready a rich g-ravy of butter,
tomato catsup. pepjXM' and salt. Score the steak all ovei',
put it- in the ii'ravy and cover ti.nhlly. Keep hot enoui^'h to
.steam the meat, and send to the table in a covered dish.
FH()(JS<.
is;>.
Shiiuil \ (II I son.
('ill ill lliick slices. Piil in ;i jkim ujtli wnlci- ;iii(l ;i lilllc
l;ii'(i. ( '(»t»k iiiilil (lour. Iliniiuld hiillcr. pt'ppcr. s:iM iiiid
tliickt'iiin^;'.
SiiioL'i'd I'ciiisnii.
Smoked venison is Ncry nice. Cnl llie ste;il<s. so;iic lliein
ill walec. Ilien l)i'(iil. I>ut1er nnd peppci'. It ic(|uii'cs onl v
lialf llie lime 1() Itroil smoked \enison lliat i1 ddes for liaiii
S(M've wil h ciii'i'aiil Jelly,
Frof/s.
Frog's may be broiled or made in a fricassee, seasoned
wilh lomalo calsiip. 'riit> hind lei^s only are ealen, and
are a li-reat. delicacw
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MAL'CKS MiK MKA'I'S.
CHAPTKU XIV.
SAUCES FOR MEATS.
h' \
Brciul Sauce.
( )n(' ('ii|) (»r stale l)i'('a(l-cniiiilts. one onion, two ouncos
of iMiltcr, pepper, salt and niaee. (!ut t he onion line and
lM»il in sweet nnik till soft, then sti-iin the niill< on the
l)i'ea(l, and h't stand hall' an hour. I'ul in a sauce-pan
with the onion, pepper, salt and hnller; l)oil and serx'e.
Ser\(' with ^'oose <»r duck' and any kind of .iianie.
Caper Saiicf. No. 1.
Two tablespoonfnls ol' hut lei', one of Hour, mix well,
pour on boiling- water till thick; add one haril-boiled e;i^"g'
chopped lino and two tablespoonfnls of capei's.
Caper Sauce. No. 'i.
riiop one lablespoonful of ca|)ers, i-ul) Ihrou^-h a sieve
with a wooden spoon, and mix with a^salt-spoon of salt, a
little i)e[)per, and one ounce of cold butter Servo with
mutton.
One cup of soup slock, heated, and thicK'cned with a
tables[)oonful of buttei- rolled in lloui'. poured over two
beiitoii e.n'^'s : boil one minute witli a tablespoonful of pars-
ley ch()p])e(l in ; then season and poui- over the yolks of two
hard-boiled eggs pounded and placed in the bottom of a
bowl. Stir up and serve.
■r
HAUC'KS Ini: MKATS.
isr)
Dniirii liiillcr.
II;iir;i tt';i('ii|) (if l»iit trr. l wo 1;il)|('s|)()(»iiriils of Hour; nil)
lo;;-('tlR'i' ;ui(l stir into a pint of boiling- water ; add salt.
Crcdhi Saner.
Heal one tal)l«'spoonrnl of l)ntt('r in a sk'ill('t,ad(l 1al)li'-
spoonl'i:. of Hour. ,yradnall\' pour in one cup of cold milk,
let boil: season w itii salt and |)epper. Ser\e on sweet
breads, ve^'etables, omelet or (isli.
Mc/fcd liiiflrr.
Cnt t wo lai'.uc tablespoont'ids ol" i)ut lei' into small pieces,
put in a stew-pan with a la.r^'c tablespoont'id of Hour and a
cii|) of new milk. Shake oxer the lire niilil it begins to
simmer. 'J'hen let boil, it sliouUI be as thick as cream.
i I
Onion Sauce.
Hoil one pint of milk, season, add t wo ounces of Imtter
and a tablespoonfiil of Hour nioisteiied with milk. When
thick chop tliree lar,i;"e, white onions already cooked.
P/(/H(nif(' Sauee.
One small onion cliopped and fried witli two tablespoon-
fnls of linttcr. AVhen nearix' done add a tablespoonfnl of
flour and cook one minute, then add one cup of soup stock,
salt, pe|)per, chopped cncuinb(>r. parsle\- and a- little mus-
tard; boil, when done put in a tablespoonful of vincs"U'.
For game, fowls or tish.
!:.,;
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White Sancc. No. 1.
Take one cup of butter and melt it, shake in three tahle-
spoonfuls of lloui', aild one tiuart of millv ; stir until it boils.
'i|:
1S(,
S\UCKS l'(»l{ .MKA'I'S.
\\'/ii/r S((Hcr. So, :J.
Tak(^ ;i sci'.'i.u' of veal, llic iic(!<s and feci of fowls, piil in a
saiicc-paii uillia hiadc of iiiacr. a few pcppci'-i'unis, one
aiicl:o\ ;, . a head of cclfiv, a Ixiiicli ofswccl lu'cl).^, the Juice
of one lemon, piil all in a (jiiart of water, lei i)oil an hour;
st rain and 1 hie ken w it li (piarler of a pom id of but ter I'olled
in Hour. Mix in a half a teacup of fresh or pit'kled niush-
roonis, the heaten Nolks of t wo e^'i^'s with a t<'acup of cr-eani
and a lit t le luit nie.i;-. Shake over Jii'c until read\' to S(>i'\c.
Foi' fowls.
H7//7c SdHcc J'oi' Jh)ilc(l Folds.
Take the neck. ,i;i/za rd and feet of fowls wiih ;i piece of
\('al and hoil in one (piart of water with pep|)erand salt,
Thieken with a half poiuid of l)Utti'i' rolled in Moiir. hoil live
nunutes. 31ix the beaten xolks of two e,^',i;'s in a, cu[) of
cream, ])()ui' in the sauce-pan and shake o\'er the lirt' llu'cc
minutes.
Gdiiic Situcc. No. 1.
Two spoonfids of cni'i'ant ,jell\-. one slick of cinnamon,
one blade of luat'e, one leacuj) of lirated bread-ciMunbs, a
pint of waler. Lel^ stew li\" niimitcs. Foj* \enison oi"
otliei' ^aiuc.
Game Sauce. No. 2.
Take veal soup or ,:^"ra\ y, s(|nee/,e in llio Juice of sevci'al
lacii'e oran^'es. a .i^'lass of wine, tablespoonfnl of (aii-j'anl,
Jelly. Let. boil. Foi' v ild ducks, leal or wild yoose.
Tartnre Sauce.
The yolks of two e,u',i4s beaten in a .i^ill of salad t)il, a lahle-
spoonful of ii'ood \ inei;ai', teaspoon of nuistai'd, a table-
s|)oojd"ul of i;'herkins, with jx'pper and salt. Beat all
toiietlier in a bow I, Sei'\e with cold meats or cold lish.
SAUCES VO]{ MlvV.'S.
1S7
Jfdlian SdHcc,
Pill ;i liini|'> oi' fresh Iml Icr in a s1('\i--[)aii wit li s(ini(> niiisii-
I'odtiis. |>a rslcv, oiiiuii.Mi 11(1 (iiic laiu'fl leaf, c ill line ; scl itw]-
t lie lire Tor smiie liiiif. Sliakf in a lit I If Hour. iiioisttMi with
a ,i;'lass (>r white wine, t he same of soup stoek with salt and
[)e[)|)er: i)()il half an hour. Serxc with any iiM'als.
IxouKOt Sdiirc.
Put one teacup of water and one of milk on the (ire to
scald, stir in a tal>h'spo()nriil of Hour and three well-l)ea1en
Cii'.us. Season with pepper and salt, 1 wo ounces of hut ter
and a tal)les|)ooid'ul of vine.i;ar. F>oil four e,u-L;s. slice and
hiy over the dish. Sci've with boiled tonivue, hi'ef x'enison
01' lish.
JSIdifi-c (Vlfoic S((Hc('.
Aild to one teacup of fresh made drawn l)ntter. Hie juice
of one small lemon, (diopped |)ai'sl<'y. minced onions and
thyme, cayeniu' |)e[)per and salt. Deal while siiiinu'i'iu^'.
Serve with meat or lish.
JSraijonnaise Sauce. Xo. 1.
Work the yollvS of two raw c<X'^-s to a paste, add salt,
cay(>nne [)epper, mustard and a ta!)lespoonful of salad oil.
]\[ix well and ad<l the Juice of one lemon. Take half a pint
of oil and add ^-radually with lemon juice, until two lemons
and all the oil have been us(>d.
Mayonnaise Sauce. No. 2.
Mix in a (|uart bowl one teaspoon of n.uistard, one-and-
a-lialf of vineii'ai', with a little salt : l)eat in the yolk of a
I'aw ei.;-,i;-, then add ,i;'i"Hlnally half a pint of olive oil. The
mixtnre will become vei'V thick. Flavor with lemon Juice
and thin with vineyar.
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SAL'CIIS I'dU MKATS.
Jl ii,s//r<i<)iii Sauce. An. 1.
(Id frcsli iMiislii'ooiiis. I»r(';ik llinti up and s|)fiiil<U' witli
sail. When t lie juice is cxt raclcd. stiaiii: l)(>il wilii ,i;iii,^-(M"
and pepper.
Muslifooni S'((iic('. Xo. 2.
lloll a lump of hnllec I lie size of ail e,i;'.i;' 111 lloill'. stil' ill
1 wo lalilespodiis of waler. lei siiiiiiiei'. Pour iu one 1 eaeiip
(»r ceeaiii. Ilii'ow ill one piiil of IVesli iiiushi'ooins, add sail
and pe|)pei'. Jjct boil up oiiee.
Cclcr;/ Sauce. Xo. 1 .
Mix 1\V() laltlespooiil'iils of hiiller willi a lahlesiKXHil'iil of
lloui', a<ld 1 wo cups of soup slock, or new milk, hoil and
add celeiy chopped line. Strain and ser\e.
Celer// Saiicc. Xo. 'I.
Cliop scn-eral lar,ii'(^ hiiiiclies ol' celery, slew in Avaler
imtil lender. Add one la l)|esp()onrul of viiie,t;'ar, a little
salt and ])e|)j)er, pour in a ti-acup ol' cream and let sim-
iiu'r. To bo served with l)oile<l meats or wild I'owis.
Celern Sauce. Xo. :\.
Scrape the stalks of celery and cut up. let stand in cold
water an hour, tlieii put in hoilini:' water eiiouii'h to cover
and cook tender, drain oil' llie water, dress with hiitter, salt
and cream, thicken with Hour; add t wo beaten raw e^'^'s.
Let boil u[). Scrse with duck oj'an.\' boiled fowl.
Parslef/ Sauce.
Wash a liiinch of parsley in cold water, then hoil in salt
water seven minutes. Add a 1ables])oon of lloui', same of
butter. When boiled take up.
SAUCES lOH AIKATS.
ISO
Tomato Sdiicc.
Slew Olio dozen loniatocs in ;i piiil of soup slock, willi
one onion, a l)un(:h of pai'slry. sail and p('|)pt'r. I!«»il sol't
and liil) tliroui;-li fine sieve. ThieUen with l)uUei' rolled in
lloui'.
Celerij Maijoiinaise.
The yolls- of an e.^-!;-, a piiH'li of nmslai'd, sail, |»eppei'and
11ie juice oCoiH* lemon. IJeal all lo^'el hei'. poiu' htur ounces
of oli^-e oil ill drop by drop, llien add a lal)lespooiirui of
boiling' water. Take six liiMds of celery <mi1 in pieces.
Mix all to.<4'olhL'i' and serve.
Asjmwf/iis Sauce.
Boil one hunch of aspara-'us. Wlnui doiu'. cut in pieces.
Stew in a t(>acup of cream Willi salt and pep|)er. '■riii<-lsen
with huller rolled in Hour. To be served with ix.iled
chicken or veal.
Mint Sance.
Tliree tablespoonfiils of \ine,u-ar. 1 wo of mini, on(> of wliife
sii,i;-ar, one of salt; mix teji minutes befoi'e using-. To be
served with spring- lamb.
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Cranbcrri/ Sauce.
Slew half a gallon of cranbor
K
ries ill very litll(> water
eep coviM'ed until done, then stir in t
w
and boil thick. Serve with turkov or
S"
pound
tmc.
s ol sugar
Horse-raft ish Havce.
Take one cup of grated horse-radish, one tablespoonfiil
each of mnslai-d, sugar and turmeric, four tablespoonfiils
of vinegar, same of olive oil. B(!at all tog-ether. Servt;
with cold meats.
'HI:
nam
VM)
SAUCKS |(»U MKA'I'S.
( 'nn;i J'oitiltr.
jN II ounce (ir;^iii.u'('r, our of iiiii.stai'd, one of |)<'|)|)t'r. 1 1n cf (d'
I II rill I IK', (»iic-li,iir ;iii oiiiicr (•;ii'(i;i iiioiii, (|ii;if1('r of ;iii oiiiicc
of ciiNfiiiii' pcppri', sonic coi'i;iii(lci' and (•iiiiiin seed : ]»oiind
line, sill and cork 1i,i;li1. (>iic leasixxtnl'iil is siillicM'iil to
season aii\ sauce. Nice for stew s and hoiled meats.
Soak ten aiichoxies for se\eral hours, cut up and slew,
strain in a pint of drawn luitter. l*our in a sauce-pan and
set on the lire, r>eat up and let coine to a l)oil. Add
c;i\('iiiu' pepper and the Juice oT one leiiion.
Oyster Sance.
Scald one pint ol" oysters, a'' )ne tal)lespo()nrul ol" pepper
sauce, t he same of \iiie.i:'ar. a iillie black |)epper. Pour in
a teacup of new mill, i)oil li\.' minutes, and t liickeii wit h
butter and a little Ho, r. Serxe with turkey.
JS/ir/iiij) S((>ic('.
T; l^tMiatf a pint of shrimps, put in a sauct'-pan with one
spooid'ul of anchoxy liipior and half a p(»uiid of iMitter.
Boil for li\e miiiiites : s(|uee/,e in the Juice of oni' lemon.
A jyplc Sauce.
Paiv and slice a do/tMi tart api)les. Stew until tender.
Stir in butter and su.ii'ar to taste, s(iuee/e in the Juice of
one lemon an ' ;s little nutuioii'. Serxc with fresh pork,
ii'oose and duck.
Lemon S((iice.
Take di'awn butler, cut ii|) slices of lemon in it, let come
boil. Serve witli boiled fowls.
SALTKS FOR .MI.;a'I"S.
11)1
Jl<>//(ll/(/<fi.sr Sdiicc.
n(';it lialf a (cnciiit of l»iiti(M- III .'i howl of crcaiii, add Ihc
volks of t\vo('----s. jiiic(> of one Iciikmi. cav.-iiiic prppcr and
sail: phu'c ill a saiicc-paii oxer a slow lii'c, heal iiiHil it
l)(\i;'iiis to thicken, tlicn add a tcacnp of i)oilin-- walci'.
WluMi lliifk as custard it is done.
Hitiivc for Wild Foifls.
Takea piiitor claivt with as mncli water, a little -rated
bread, tliree iieads of shallots, pepper, salt, niaee and
iiulirie,i;\ Stew ten niinutos, then beat up witli biitt(>r and
the yolk of one eg'g-.
Lobster Sauce.
Boil a little mace, cloves and pepper in a pint of water,
strain and melt half a pound of l)iitter in it. Cut the
lobster in small |)ie('es and stew until veiy tender ; squeeze
in the juice of one lemon.
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(. ,1'
^3*1
IV*2
STKWS
CHAPTER XV.
COLD MEATS, STEWS AND SIDE
DISHES.
("old iiicnls ill llie opinion ol' iiiimy people may bo made
more a,i;rt'('al)l(', when pi'op('i'l\' piT[)ar('tl, on its srcoiid ap-
jii'aranc*' upon Ilic lal)l(3 tliaji on its lii'sl. Iml (»!' ('(mii'sc
mucii depends ii[)oii the mode ol" dressing and sei'vin^'.
A Savory titew.
TaivO some bones of l)eer rrom wliidi me.at lias been cr.1,
hi'eak into small [)ieees : then masli, [)ut in a [)o1 and coNer
with eold waler. Boil and sk-im, season willi sail, pepper
and a I it lie allspice. ]*oil slo\vl_\- for on lioiir. Ilicn add two
t,ui'nips, 1 wo carrots, two heads of c(>ler\', two onions and
one potat(^ chopped line. Skim out llie bones, cut the meat
oil" in small pieces and return to the .^i-ivy.
Brwisivick Sfew. No. 1.
Take a larg'o piece of beef, the shank is best, a quart of
stale bread-crumbs, same of mashed potatoes, and raw coi-n
cut olT the ears, half a ii'allon of tomatoes peeled and chop-
ped. Put the meat in and cook two hours, take up and cut
from the bones in small pieces, r<'tnrn to th(^ kettle Avith
the bread-ci'uml)s. ve.gvtables and several slices of mid-
dling-. Season with salt and pepper.
GUMBO.
lit;;
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Brimsicicl: S/c/r. lYo. 2.
Take (']ii(*l<(Mis. <»r s^niirrds. I»(»il in w nicr uiilil llir Ixjiics
can l)t' l't'llH»\ ('(I. ( '(i()l\ li;iir ;i .lo/t'ii l(>iii;iUn'S, ;i piiil of
hiillcr l)('aiis. cdni cut I'roiii six cars, Miiicf Mir iliici<riis
ill small pieces and piil in willi llie \e,y'et.al)les. Stew un-
til thick ; season willi salt, i)ep[)t'i' anel l)Uttei'.
It/^h S/etv.
Two pounds of meat, six p(»ia!(ies, fouf turnips, tlir(>e
onions anil (piai-t ol water. I'm llie meat and vei;'etal)les
in allernale laxcrs in a saiue-pan and slew until t lioi'ou.uli-
ly done. Season with salt and [)e[i[)ei' and sei've \'(;vy hot.
Gumbo. No. \.
Gather .voun,i;- [)Otls ol" oki'a, put in a pan with a little
watei", salt aiul |)ep|)i'i-, stew lender, and pom- over slewed
chickens, adding' two ounces of buttei-.
Gumbo. No. 2.
Cut up chii kens, t'r\- with onions and fat bacon. I'lit in
water, with ei,^'hteen pods of oki'a, a izallon of tomatoes,
salt and pepper. Stew two hours wvy slowly.
Gumbo. No. 3.
Slice one lar^yv onion, I'oll in Hour and fry hrown. ( 'ul
U|) a chicken and U-\ in the same j)an. Pom- two cups of
boiliujj;' watei' on the chicken and let simmer slow ly. Ad-I
one do.;en cloves, same of alis[)ice, two pods of \a\\ pepper,
a huiu'h each of thyme and parsley. Poui' o\i'r all half a
.i^'allon of walei' and let boil two houi's, whcji nearl,\ done
add a quart of sliced oki;a and two dozen lar^'c o\sters.
To be eaten with boiled rice.
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HASH.
Hoiillicrti (iiiiubo.
Slice two lar.u;' onions. Iiy, ii;i\c ready a ^'ood-si/cd
rliickfii cut ii|), pill ill willi Ihc onions and Try In'owii.
Have a (|narl of sliced ol<ra and i'oiir lar.ii'c lonialoes. put
ail wilii llie cliickeii on ;i s1e\v-|)aii and pouc liol walec o\ cr
it. Let l)oil until thick, season with salt and red pe|»per
pods. It must be dish'-d and eaten with boiled rice.
Savor// Beef.
Take throo-and-a-liair pounds of caw b(M>r. chop fine, add
1o it eiii'hl soda crackers rolled ver.v line, butter the si/,e of
an e.ii-,<4', hall" a teacup of cream, three e.i^.^'s. bcdkeii oviM' tlie
meat, one .yrated nutme,iiv, «:>lt. pepper and powdereil
sweet niai'Joi'aiii. ]\Iix and knead Avith 1 he liands. press in
rolls and bake in a hot oven. Bi'own nicely on both sides.
When cold slice thin.
Hash .
Tak(^ two cups of boilini;- water, pour in i\ sauce-pan, mix
one heapin.i;' spoonful of Hour in cold wati'cand stir: Ixiii
five minutes. Tiieii add a limi]) of l)utter. a liltle salt and
pepper; reinox'e all the ^'ristle from aii\' cold meat on
hand, chop it line, with some boiled potatoes. Put in
the sauce-pan and h«>at throuii'h. Do not let boil, as it
makes meat hai'd and unpalatable to cook the second time.
Serve on buttei'cd toast.
Beef or Veal Hash.
Take a teacup of boiliuij' watei' and jmt in a sance-pan ;
stir into it a tablespoonful of Hour wet in cold milk, let boil
five minutes; add salt, pepper and two ounces of l>ulter,
C'hop the meat off a cold Joint anil mix half as much stale
bi'ead-crumbs. Put in a sauce-pan, pour the ,yra\y oxov it
and simmei" ten minutes. Serve on hot, buttered toast.
I
RAGOUT CtV \',KVA<\
in:.
Jliifhni l/osh. X<>. 1.
Cut cold million in tliiii slict-s and make a rich ^M'n vy ;
seasoned wil li |ic|)p('i'. salt and nuneed onion ; t lui'lsen \^i1li
a lillle Hour, a small piece of hullei' and a lablespooid'ul (»!'
mushroom catsup. When the .i^iaN.v is thick lay in (ho
slices of meat and simmer ten minutes.
Miiiton Hdsh. No. 2.
Cut the nu'at df a cold roast ol' nuitlon. put in tlie j^-i'avy
h'l't. from t he day hefore. Let stew half an hour. Seasou
witli salt, pepper, six tablespooid'uls ol' pepper sauce, one
of walnut and one of tomato catsup, a Imnp of butter
rolled in tlour. Ueef. veal oi- fowl can l)e used the same
^-ay.
J^fKjofif of Bi'cf.
Cut slict^s from the leanest and best ])ar1 of a very rare
roast. ]\lak'e a rich .i;ra\\- and tlaxoi- with thxiue, sweet
marjoram. |)arsh'_\-. idaek pt>p|)ei' and a tahlespoonful of
currant ,i<'||\- : thicken with cracker-dust and put a liim|)
of but ter in it . have tii(> fi'yin,ii'-pau ver\- hot. put the rare
slices of beef in it without' i^'rease. Tui'U ovei- (puckly,
take up and lay ou a Hat dish, poui' oxer t he hot fiTavy.
Garnish tlie dish with celery and sii)[)ets of toast.
Beef ColJops.
Any pai't of tlie cold lueats left from dinner will answer
foi' coUops. (hit- into pieces Ihice incli(>s thick and foui-
lon^-. Pouiul them flat. Sifti tlour ovei' and fi-y brown in
buttei'. Then lay in a st(nv-pau. cover witli hrown ^'i-avy,
mince half an onion line, add a lum|) of butter the size of a
lien e.ii'.ii". rolled in Moiii'. a little |)e|»p(M' and salt. Stew
slowly. Do not let boil. Serve w^^vy hot with i)ickles, or
squeeze in balf a leinon.
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COT.I) MRATH.
t
Jlotch J'olrh.
1\ilc(' cold hiDil) chops, (111 ii|) c;il>l»;i nc. Iclliicc. llii'liips,
potatoes, onions, lomatocs and oUra : uliicli boil willi
pcppci', salt and a slice of I'at iniildlin.i;.
Cold Beef Slew.
Cu\. the lean of a cold i'(»asl u itli sci'aps of" ham. Slew
slow Iv and put in cli(»p|>ed celery, onions. pe|)pei' and salt .
Thicken with Hour rolled in i)ntter. add six or ei.ii'ht peeled
potatoes and stew nntil they are done. Ser\'e hoi.
^ .
Carol i nil Sf <'?(•.
Take cold Ix'cf oi' million, cut line, put one lablespoonfnl
ol' currant Jelly, one of wine, one of huller, half a cliop])ed
onion. Hie Juice of a lemon, [)(4)per and salt. Stir all lo-
^elher o\ei' the liic for lifieen minntes. Befoi'c ser\ in^' cut
up two cucuml)er pickles anti mix in.
Cold Meats.
Take Hie i-emains of cold ham. unit ton or roast heof,
chop line, with hard-boiled ei^iis, two heads of let luce, a bit
of onion: season with pep|»er, sail and vinegar. 8ervo
cold.
Beef Rechdnff".
Cut from the remains of a cold roast of heef every scrap
of lean, cut small, some slices of fried l)acon and put
Hkmh with Hie heef : they will .i^'ive an ai;reeable taste to it.
Salt, pepper, spice and season with s^veet heihs. Stij' all
well into the meat, then add Hour until the l)eef is white
and pour o\-er soup slock. Let hoil and dip some slices
of hnllered toast into it. and pul them on a Hat dish and
set to keep warm. Let the meal and ,i;ravy hoil up once,
then spread on Ihe least and serve with ^ravy around.
COIJ) MKATH.
107
yl li'llljon/ of ( 'old \'t'(ll.
('ill the veal into slii'cs, |hi1 some luil Ice in 1 lir IVyiii^"-
paii. (Iit'd.u'c willi lldiii' aiul l)i'(t\\ ii. 'lake up and piil into
llicpaii as iiiiu'li cold .ma\v as von 1 hiid< proi^M' : season
wit li salt , pcppt'i' and a Iracnp of tomato calsnp: tlicncnl
a IVw slices ul' cold iiain, lay in the .i;iavy uikI adil the void.
A Nice Side D/sh.
Mince line some cold veal, stew li\e minutes and pnt
boiled lice ai'onnd the dish, set in the oven to hrown.
Garnish with luu'd-boiled e.:4i;"s.
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Marhhd Vccd.
TalvO some cold veal, season, spice and beat in a morlar:
skill a cold hoiled lon.uaie. pound to a paste, addini;' its
\vi'ii4'ht in huttec: pnt some of the \'ea! and some of the
ton<4'nL' in layers in a kettle, press down and pour claritied
buUor o\XM' the top. Lelcool. This cuts \v\\ prettily like
caliinet marble.
Beef or Veul Loaf.
Two pounds of meat cliopped line, two cups of bread-
crumbs, two e^'i;-s, salt, pep|)ei' and sa,i;(' to lasle; a litth^
butter and the Juic(! of one lemon. Bake one hour and let
cool. Slice veiy thin.
Minced Chicken.
Take cold cliick'cn left from dinner, mince line, addin,^•
some chop|)ed ham and l)read-crmnl)s moistened with
cream; season with salt, pe[)[)er and thyme. Put in a
pudclin.i;"-dish and si)reacl a thin coating- of butter over the
top ; set it in the oven to brown.
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COMPOTK (iF rilK'KKN.
/'J.sc(t/<>j)j><' r/r J'dldcl.
('ill tlic iii(';it fnuii the niii;iiiis of a cold I'oMst cliickcii.
chop and mix willi il as iiiiitli ci'iiiidu'd Ijfcad as 1 licrc is
cliickcii : season w II 11 salt. |)c|t|M'i-. sa.uc sweet inaijorani
and tlivnie: put all in a piiddin,:^-disli. pour over some
cliieken : .i;ra\ y and a eiip of Imtter. Add some eiaekei--
<lM^t to a beaten e.n.i;' and a little iinlU and spread o\<'i' top
to I'oi'm a ei'iist ; il'tlie disli is l»i'(»ad nse 1 wo ei^'^'s. Uake
half an lioiii- and serve hot .
I> .
Coin pole of ( 'liicken.
Cut the meal IVoni the hones in lai',i;'e pieces and kiy them
in a iidxtnre made of two eii'n's. a leaspoonl'iil (»!' imistai'd,
a pinch of salt, a teacnp of stock and lloiii' to make a
thick hatter. Vvy some scraps of I'at hacoii and lay them
on the pieces of chicken well coxei'cd with hatter, and tV\"
them brown. i\lake a .u'raNs- of a little sonp stock', llaxored
Avitli mitnici;', a little pepper and a ,i;iass of sherry wine.
'I'hick'en wit h corn starch rMi>l»e(l into a little butter. Pour
a little on a Hat dish and lay pieces ol' chicken on it. (_jiar-
iii.sli with rice croquettes, oi' French pens.
Ch k'kcu Sdudfrk'hes.
Spread som(> thin slices of l)read wilii butter niul a little
dressiii,i4- made by mixin.i^' \ ine,i;ai' and oil to,L;(.'tlH'r. Put a
layer of chopped celery and a layer of ndiiced. or slices of
cold chick(M), and cover with another slice of bi-ead and
butter.
Chromskfes.
Chop three cupfiils of cohl chicken (turkey will answer
as well), one onion, which must be fried, with two taljle-
spoont'uls of l)ut1er and two of Hour: stir in a cup of boiling"
l>i'oth, tiieii add tlie chopix-d fowl, two-thirds of a cup of
MOf'K TKIMv'Al'IN.
I't'.»
Miinccd hoilcd li;im. cliopiu'd pnrslcy. lliyiiM', cclcrv. Ilir
yolks (tf Iwo Itc'ilcii cu'.us. .'I [tiiil «>r ri'csli Ml' dried miish-
iMKHiis, with s;ilti :iiid pepper lo taste. Slir(»\er the lire a
few ininiiles, then set away to coitl and .^ct linn. When
ready to irse, tnrn oiM of the dish, cut in slict's, dip in e^'y"
bnttcr and fry l)rown. Serve h»»l.
Chivkvn Pufc.
Put half an ounce of isinyijiss to soak'. (*u1 np a cold
chicken and s1(>w nnlil the meat slips from the hones.
Have ready half a do/.en hard-boiled e,i:',i:s. ('nt the chicken
in tliin slices. AV(>t a plain mold and lay around it neatly,
thiii slices of lemon or oi'aii^'e and the (\i:".t;\ then seasoiun^'
the meat with salt. pe|)per and nutmeu'. (ill the mold with
the moat and slices of e,ii',i4', add l»i1s of cold hoiled ham and
the lemon oi' oran.u'e. See that the ,ii'ra\y is well seasoned;
add the isin.ii'lass to t he .u'ra\y as soon as dissoKcd. si ir all
to^^'cther and pour o\'er thecjiick'en. ( 'ovci- the mold with
a crust or tin cox'cr and bake t hree-(|uartei's of an hour.
To be eat(Mi cokl, with mushrooms and a few slices of
boiled beets.
Mock Terrapin.
Mince cold chickens (veal will aiiswei-). spi-inkle with salt
and cayenne jx'pper. ]\lash the yolks of four hard-boiled
e,i;"^'s. a wine^-lass of wine, half a teacuj) of cream, one nut-
meg-, a little mustard, a lar.u'c lumpof buttei' I'olled in Hour.
Steam live mimites and serv(» on hot toast.
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Poll Jet (Ic Swiss.
Boil one* cujifid of rice in four cups of water. Stir ,e:ently
when done, and set in the o\en with dof)rs open half an
hour until dry. Cut up souk* cold » hiclcen and set it over
the fire in a sauce-pan with a little strong'- soup stock, add
t>0()
m{K\K'F\S'l' SAUt^ADE.
n
f^ ,
s:ilt, |M'|i|»('r. ;i 1 :i lili's|)tioiilHI of walnut ciilsiip. and a Ica-
spoitnfnl (if ( I )r. I'lirc's) cxtrai'l of ct'lci'N' : nil» a liniip ol'
hiittcr in coin starch to thicken. Lcl iioil. I'lil llic rice in
a I'in.i;' n[)on a heated llat <lish. ponr the nnnced chicken
ovi'v anti lav npon it li^'htlx' hall' a do/.en poached e,i;',i^s.
I'of I'onrri.
Take cold chicken (or any cold nan meat), ch()|) line, and
pnt in a slew-pan with warm water, pepper, salt and
Miii'ced onions, ("ook half an ln)nr, |)id in hakin.u-pan with
14'raled hrcad-crinnhs and a leacnp of sweet cream. I'ake
hrow n.
F(( )/(■// S(ii(S(f(j(' lloll.
Talce putl'-pasle. roll ont to an (Mr.htli of an inch in thick-
ness ; t Ihmi cnl it lip ill scpiares of four inches, lay 1 hem on a
board, ha \-e sansa.i^'c meat ready, make in small rolls and
place one pi(>ce in each s(|iiar<' of pastry. Wet tlKM'ducs
and hrin.i;' Ihem lo.ucther. Work with heaieii while of
an e.i;',i:- : hak'e a nice hrown. 1 f |)roperly made t liese rolls
will look lik<' a hooi<.
Ih-vdkfast Sausiujc.
One pound of sansaa'e, on(> lablespooid'nl of pounded
crackers and two well-l)eaten e,ii',i;'s. Work and maiv,> inlo
cakes, Droj) each in a plale of poundinl crackers. Put
in a hot fry in.n"-pa)i williont lai'd.
ChicIxV)! CroqiK'ffrs.
llav(> ready a cupful of cold chicK'en. chop very tine.
I'a.ke a small lump of hut ter and h(>at ver\' hot. Stir in a
spoonful of milk' ; t hicken wit h Hour. When cooked add a
boalon oiii:;. the chicken, peppei'. salt and a liltl(> thyme.
Spi'ead o\it on a plalter 1o cool, WIhmi wantinl form in
croquettes, dip in «i'rateil bread-crumbs and fi\y in liot lai'd.
C'KOgi'K'n'KS.
S(ius(i(/(> Croqncffcs.
201
Two pounds of m(';it, loui- r,u'.i:s, one ciip of hiittci", one
t'ii|) of milk : ;i(l(l siilliriciit ,i;'i"i1('(l lnvad-ci'Uiuh.s to thicken,
liull ill ci'ack(.'i'-tliisl aiul IVv in hii-cl.
Craqneffcs. No. 1.
(-hop very l\\]v any cold meat ; mix a tcaspoonl'ul of lloui'
with two tahlcspoonfuls oT ,i;ra\_\- and work into 1 hf chopped
meat ; add hutlcc, salt, pcppcc and sweet heil»s, put in a
tV\ in,i4'-pan and ileal slowi^w Take one liealen e.i:;u\ tiic
juice and peel of one hMn.)n, and a tal>lespoout'nl of ci'acl\er-
dust ; stir into llie clio|)ped meal and set oil to cool. .Make
in an\' I'oi'm \(»n fancy. I?ea1 an e,i:',i;' with a ta i>lespooid"nl
of cceam, dif) each ci'oi|nette in, roll in I'l'ackcr-dusl and
(h'op in boiling- lard. IJrown well,
Croqaetics. No. 2.
Have some fow I or veal chopped line, season with sail,
pepper and nut me.i;- 1o taste. I'.oil half a pint of milk, wilh
one small, nnnced onion. Thicken with two tahlcspoonfuls
of tlonr and one of I)u11er. I'oil a, few minut(\s; stir in the
meat and form the cro(|ne1tes. Roll in l)read-criiml)s, then
the yolk of an e,u',i4", then in the l)rea(l-cruiiibs and fry
brown.
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Croquettes of Veat.
To on(> pound of mashed potatoes add a spoonful of
butlei', two l)eaten yolks of (\i;i:s, salt and jx'pper to laste,
a tal)lespoonful of ciiopped onion. Mix all 1oi;-et hei* Ihor-
on.<4-]ily, with one pound of cold, chopped xcal and half as
much cold ham. Shape into oval halls and \'vy brown.
Servo with slicetl loiiioii.
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SANDW ICILES.
r
liisiiolt'.s of leaL
Chop cold veal till nci'V liiu' and add 1o it a little ham
and 1 wo hurd-boili'd ('.u',i4"s, with a 1al)l('s|)ooid'iil of Ixitlrr.
Flavof \vi1 h |)('[)|)ci' and salt, h'luoii and niitnio;^'. Mix all
lo;;vtlicr and roll in small l)alls and lay two incJu's from
each ollu'f upon a shcci of pas1i'\- rolK'd out vv\y thin.
With llic tin.ner dipped in cold waLei' moisten iho pjistry
around eaeh ball of UH'al : spread another tJiin ci'ust, over
them, and with a biscuit cutter cut each one, pi'essin,ii- the
edii'es of t ho pasti\\' close tofj-etJuu'. Bi'ush with a beaten
e.i;'^- and fi\v in hot lard. Servo with celej-y and wliite
[tickled onions.
Rifisolefi of Chicken.
Prepare the cliicken as for crocpiettfs : make tliin, little
shells of jiulf paste and put in ^em-paiis; till each shell
with the chicken, coat with tlu> beaten white of an e.ii'^,
sprinkle l)i'ead-ci'umbs over them and bake in a modej'atcly
hot oven. Garnish with parsley and serve hot.
f%k
I
Ham Sandwiches. No. 1.
Chop cold ham very line and mix with the yolks of beaten
eg'^'s, a little mustard and pepper, spread on very thin
slices of bread l^dtei-ed on the loaf ; trim oil" the crust and
cut hito neat squares.
\ Ham Sandwiches. No. 2.
Grate a pound and a half of cold, boiled ham in a bowl,
with a tablespoonful of pickle choi)ped line, a tablespoonful
mustard and a little black pepper ; take six ounces of butter
and beat soft. Add the ham. Have thin slices of bread
and butter and spread the mixture on each side of each
slice.
w^r""
S^VNDAVICHKS.
'208
S(iiiiliricln's.
Slice coNI. I>(»ilc(l Ikiiii \tM'\' lliiii. coNcr willi Ficncli mus-
tard aiul la\' Ix'twccii liiilld'cd lyrcad.
Mi.Ci'd S((ii(lirivliv.s.
Chop f'mt' cold ham, toii.iiiic and cliickrii : mix with ono
pari of Hie mral hall" a cup oT mcllcd luitlcr, one lahlc-
s[)oonrul nl' salad oil, one of niii>1ai'd, the powdci'cd yolks ol'
two hai(l-l)oil('d (\u'ys, ;i liltlr p<'|)pt'r: s[)i'«'ad on thin hnt-
tcL'cd l)i'cad.
Grilled JldiH S(iH<l/r/'c/ies.
Cut a ,i;'ood-si/,t'd piece IVoiii the thick portion of an old
iiam ihat has been hoiled. Season with spice, mnstard and
celei'\' seed. Si)i'ead on thin l)i-ead aiul i)u1tei'.
Toil II ne S((ii(lir/cJi(>s.
Grille one ()onnel of cohl, l)oiletl ton.uiie. Mix willi it a
tabk'spoonful of nuistai'd, a little peppei-, tin* mashed yollc
of a liard-l)oiled e,i:',n", two ounces of Imttei', one crated
mitmeii'and t he juice of one lemon. Split and hultei' some
nice li^i;"ht biscuit and s|H'ead the mixtni'c between,
Sdndirh'fu's of Potted Ihililiit.
Make bakiM;^' powder liiscuit, iar,i;'(^ in diame1(M', l>ut voi-y
thill, s|)lit t Ikmu, spread one half witli l)iitt('r, the other with
potted rabbit and place to.u'ether.
Beefsteok Toast.
Chop cold beefsteak and cold, boiled tonune very line,
cook ill a little water : put: in cream, Hiicken with a hnnp
of butter rolled in Hour, add one beaten e,-n-, salt and
'-■^nTK^r. Pour over slices of buttered toast.
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AVELSTI KAREBIT.
Ii ,
Jfinii lUdls.
Chop line cold. Itoilfd ham. add an i^'^ii; for cacli hall and
a little lloni'. heat t (t.i;ct hei', make into halls and IVy in Jiot-
Iddlcr.
Welsh Rareh/f.
Cut thin slices of hrcad. i-emoxc the crust iuid tonsl;
Itiilleril and co\-ei' wit h thin slices of rich cheese: spread
over a hltle made mustard and place on a dish in the oncm
nut il 1 he cheese i« melled. 1 lien cut ins(pi;ire |)ieces of any
size desired. Ser\e inmiediat ely on a \'ei'y hoi disli as il.
will spoil hv standini;.
Lmich Toast.
V\\\ some hi-ead in thick slices, toast . hone some ancho-
vies, lay half of one on each piece of toast . coxcr it with
i^'rated cheese and chopped parsley, pour nudted i)u1ter
()\'ei' it. and t)ro\\ii in the dish in wiiicii it is to he sent to
ne
tat)l(
Fomlee.
Tal'ie two cups of sweet nulk, half a pound of l)utl(M\ four
e.U'.ii's. one pound of cheese, a cpiart o\' stale hread-crmuhs.
Cut the huttei-aiid (dieese into suuiil pieces and place tlu'iu
in a howl witli tlie l)rea(l, on this i)our scaldin.i:' niillc. i\f\vv
which add tlu' yolks well l)eaten and a little salt. ]\[ix well
t<)*:-ether, cover and place on the hack of tlie stove, stir
until it is all dissolved: then pour o\(>i' the whites of the
(>i;';4s l>eaten to a frotli. Place in a t)uttered pudding'-disli
and hake half an hour.
Foiidns.
Put a pint of wat(n' and a lump of hutter the size of ..u
ep'^ into a sauce-pan; stir in as nuu-h coi'u tneal as will
make a thick hattei', put on the tire and rook. Put in a
mm
HKKr omkij:'!'
205
l>o\\l. ;i(l(l li;ill' ;i |)(Miii(I dl Itiitlcr. ;i |t(iiin(l nl'iifnicd cht'cst'
iiikI two c.i^'.u's, I)r;i1 iiiid ;i(l(l loiir more c.Li-Lrs. hrop oil
siiKill lumps oil l)iill('n'(l [);ipi'i', l»;iU(' il in ;i (piirk oxen till
a (Icliratr l)ro\\ii.
To Make rolenfd.
Put, a spoonl'iil of hiillci' in a (jMai'l of walcr, wcl coni
incal wilhcold Asalci'. add soin(> salt and make it sniootli,
tlion put it in the biiltncd watci-; let itoil. When cold
ma kr into a l)all and let stand half an lioiir. t Ijcn cut in I liin
slices, lay 1 hem in t lie hot tom of a deep di.>li so as to conci-
it. put on it slices of cliec'se and on that bit., of I)iit1ef;
tlieniuiisli cheese and biittei' iilit il t he disli is full ; put on
the to|) tliin slices of ciieese and place in a dish in a (piicls
ovon and hake.
Beef Omelet.
Three pounds of beef chopped line, tliree e,i;',i;'s heateil
h^'lit , six ccack'ers rolled line, salt , pepper and sa.u'e to taste,
with one ounce of melted hutler. ^lix and make into a
loaf, puti a little Avalor and hi1s of hutter in the jian, invert
a pan ovei' it . hast(> occasionally, bake \r]'y l)ro\\n ; when
cold slice veiy thin and cat with brcjid and butter;
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SAlvADS.
CHAPTER XVI.
SALADS.
For inakiii.ii'saliKls, always usetlic fi'«'shost olivo salad oil,
if i1 cannot l»r oldaincd melted l)iill('i' is a ,i;"ootl substituU'.
¥ov cJiickt'ii salad use the oil Iroiii t lie to[) of the water in
which the fowls were l)oile(l. It is hest to pick the moat
IVoni the hoties, or cu< it with a knife. In [)rei)arin^" lliG
dressinjH', ha\'e the ini;Tedients all of the vei'V host, powder
the liai'd-hoiled e^^'ii's, either in a niorlar or In' inasliing
Avith the l)ack of a silxcr spoon, adtl the seasonin,i;' to the
e^\i;', then the oil. a few drops at a time, and lastly the
vine^'nr. Vei^etahles used foi- salads are : asparag'us. cab-
ba^-e, lettuce, celer\\ caidillower. watercress, tomatoes,
cucumbers and potatoes. To crisp celei'y and othei- <4i'een
ve,^-etal)les foi' salad, p\it in ice-water two hours before
dressin.i;'. Salads sliould l)e sei-ved soon after ])reparini4".
Stir vei4'etable salads as little as possible, and always witli
a wooden foi'k oi" spoon. IVInch depends u])()n the manner
in which salads are prepai'ed, and particular attention
should be paid to the directioiis ^iven.
h .
Chicken Salad. No. 1.
Take two lari^v boiled chickens, remove the skin and fat,
cut the meat from the bones and put in a l)owl. Take three
hard-boiled e,y,i;"s, put the yolks into a small bowl andnuish,
add the yolks of two raw e.n'.u's, one teaspoonful of salt, a
little cayenne pepper ; when well mixed, add a spoonful of
CHICKKN SALAD.
207
viii(\i;';ii' :iii(l l)(';it : ;i<Ul iikhc oil and iiioi'c \ iiit'^'ar iiiilil vou
lia\(' siilliciciit tli'cssiii,!;'. Set on i( * 1 wo lioiii's. Twenty
niiiiutcs Itcfoi't' iisiiii:'. |)iit on llic clioppcd fliicl^rn one wine-
glass of vint'i^'ai' and poni' onci- llic di'essin^'; lay celery
around and on lop of llie salad.
Clu'ch'i/ Suhul. No. 2.
Boil one lai',u'e chieken, eul the nieat from the bones, add
ocpial (|uan1ity of sliced celery, lay in a l)o\vl. Beat the
yolks of 1 wo raw e:^'i;-s, sail, and Iteal in ;i few drops at a
time half a [)int of salad oil. The mixtni'e shonkl be us
thick as cream; add half a teacup of viiie,i;-ar and 1 he juice
of one lemon, pour ovei" chicktMi. Serve in ;i ^'lass salad-
dish ; g-arnish with fi'csh celery.
Chk'ken SakuL No. ;i
Two Uu'S't' chickens boiled, remove the skin and chop, lay in
a covered l)owi. Beat onc^ lal)1es])oonful of mustai-d, the yolk
of a raw ei^".!;' and one tal)lesi)oonful of \ine,ii'ai'. When well
mixed add half a i)int of salad oil, a drop at a tiin(>, always
stirriny the same way. Kui) tin' yolks of ei^lit hard-boiled
Ofi-ixs to a powder and stir in a |)int of vineirnr. Pour this
withlhe mustard, oil and a little salt. Add now one pint
of chop[)ed celer\-. a little chopped cucund)er jiickle and
some of the chicken od. Pour t he divssing over the chicken
just before servini;'.
Chickon Sakid. No. 4.
Boil a lar^i^'c chicken until tender, chop hue the whites of
twelve haril-boiled e,i;\^'s and the white meat of the chicken ;
add equal (piantities of chopped celery and cal)ba,£i'e; mash
the yolks of the e*;*s's, add two talilespoonfids of butter or
oil, two of white su.car, one of mustard, pepper and salt to
taste; and, lastly, one cup of cider vinegar; pour over the
« I
i'i
If
II. '
I*
,-,.,, .=^. ,..,.. liJI
'J.{)S
TUltKKV SALAD.
cliickni ;in(l mix. IT cclrrv is iiol in season nsc cliopiicd
cm iinilxT |»ickl<' and 1 wo ti-'ispudiiriils of Dr. Price's cxI ra el
ol' celer\' ; i1 will be found an excellent snl>s1i1n1e I'or IVesli
celery foe all salads.
Chickoi Salad. No. 5.
I'oil lliree cliicl<(Mis lender, salt to taste, c\\\ in small
pieces, and add as luncli clio|)ped celer\' as there is clii(dcen.
<'nl up six hard-boiled e,i;',i;s and mix with the other in-
gredients. I?nt it) a sance-pan with one pint ol' \ ine,i;'ai', a
hinip of i)nt ter, t wo heat en (\^',<4's. t wo tahlespoonl'nls of nnis-
t;ird, one (»!' hhick pepper, two ol' sn.iz'ar, and a teaspoonl'nl
ol'salt: when thick, thin with \ine.u'ar. Let cool and ponr
(»\ cr t he chick'en. Add t he jnice of one lemon and ,i;arnish
the top with slices of lemon.
Tin-h'// Salad No. 1.
Mineo the white meat of tni'key line. Have I'cady a
dressin.i;' made of twehc liard-l)oile{| e.i;'^'s. mash the \"olks
to a |)ow(ler. add salt, |)epper, mnsta rd, ext racts of celery,
half a pint of olixcoil, and two tahlesjiooid'als of white
sui4"ir. ('hop the white of the e,:;',i;'s and with a teacnj) of
vhieu'ar add to the mixture. Pour over the turkey.
^
:
M';
TurJcefj Salad. No. ±
Boil a len-pomul liirkoy lien; I'emove the skin and fat,
chop the meat line. Cut up the lean of two pounds of cold
boiled ham, four lari^'o cucumber ])iekles, three bunches of
celerw one lar,u'(^ man^'o. and one head of cnbha^'C ; prepare
a dressin.i;- of \ho hard-boiled yolks of six ei;',i;"s, rul)bed
smooth in 1 wo oimces of butter, oi" half a pintof salad oil,
two spoonfuls of French mnstard,tAvo of pepper, two of salt,
with sufhcient vitiei^-ar to thin the mixture; porn^ over the
t-ui'key just before servin.i;': .li'arnish the top with slices of
lemon on which drop a little currant jell}'.
1 1 ill
SALMON SAl.AI).
•JO' I
I hull Sdhof.
'I'liUr llic lean pari ol' six ikmiikIs of colil Ixiilcd Ii;iiu, iliop
tiiM'. ('ill tlii'ccor t'oiii' lMiii(lif> (>r ci'lcrN- ii) mikiII pieces.
-Mix Diic cup of ()li\t' oil, hair a pinl ol \ inrLiif. llic volkof
nine lia i'(l-l)oilc(l c,i:',u'^. oiH' n'ill oi mil-.! ;i 111 , one Ica^ponii
each of pcppc", salt and white sii^ai': pour oscr the ham
just l)eloi'e serving-.
ieal Sdhid.
Tak'c e(pial (|iia 111 ii ies of cold \t';il and fresh polatoe-,
cut ii|» line. Season with salt, peppec, oil, \ine,:;ar and
mustat'd.
Hecf S((/(i<l.
Cut in vei'\' thin slices some cold roast l)eef. Ia\' on a dish
with cliop|)ed |»arsley. ]\lix in a l)()\vl some \ iiie,i;ai' and
salad oil. one pint of \ iiie,u-ar to two of oil. p<'pp"'i', salt and
mustard; licat louct her and pour o\'cr 1 he meat .
Sdln/nit S(i/(t(I.
Put ilia howl the volk'of a r;i w eL;\i4" and a t(\isp()o!ifal of
sii.ii'ar. a pinch of s;ilt and caxcmie pepper, ml) all lo.u'el her.
Tak(^ fresh salmon, or open a can of salmon and turn oil'
\\\o li(|Uor. Keep to use in place i^\' oil. add ii ii'rad iial i\ to
Ihe mixture, thicken witli the powihMvd \dlks of hiird-
boih'd e.n'.ys until a smooth paste is foriiuMl. I'se nil of
tlic salmon oil and add a 1ai)lespoonful of \ine.uar. I.;i\
Ihe salmon on a Hal dish. I'reak- some tender h-ttiice
leaves and mix ,i;'eiit l\' wit h f he lisli. St ir half of t he di-ess-
ini;' li.^i'htly into the lish, disi iiri>in.u' it as lit ( le ;is possilile :
then lieat the while of an e.i^'u;' a nd add it to 1 he dressing;-,
pour o\er the salmon, which should l)e on a lied of letiuce
leax'es. Garnish with naslurtions.
• 1
f
1
1
: 1
It
i. '
i
■^.-11 HI, I L,'. -a
L>|(»
I/)l5S'ri:U SALAD.
Jinssiioi S(i/(f(l.
'ralxcllic I)i'(';is1 ;ii)(l Ir^s of cold fowl nnd ciil line; iiiiiicc
t'om' liir.u'c slices (tf li;iiu ;iii(l six of cold Itcct' toiiiiiic; cut
llic iiiciil III lliiii slices, chop six boiled potiiloes, iiiince one
SOU)' Mpple, mix all t()<4'('tliei' ; make a dressing' of oil. iiiiis-
lai'd, sii;4'ai'. \iiie,i;"»i' and salt ; eiil 1 wo aiiclio\ies willi a
small onion and add 1o the meal. Poiii' over t he dressing-
and j^'ai'nJsli wilh l)ee1-i'ool and oli\-es.
Lobsli'V S((l(i(L
Aftor ei'ackin.ti' llie shell, lake out Ihe meat and leai-
nparti in delicate tiak'es (choppiii.i;' a lohster iiijin'es the
Havor), put. on ice until wanted. Wash seNcral lai\nv
bunches of lettuce and i\\-y. JMake a dressini;' l)y piittin.i;-
into a porcelain-lined sauce-pan six tablespooiifulsor water,
in wliich has been dissoh'cd a heapin.i;' teaspoonl'nl of corn
starch, two tables|)oont'uls of \ine,i;ar, two of butter, one
of suy'iiraiula l)eaten ei;i;'; add salt and [jepper. Let boil foi-
a moment, mix a lablespooid'ul of oil with the powdered
yolks ol' thi'ee hard-boiled e,i;',iis and add to the di-essin^'
when cold. When read\- to ser\'e. pull some let t iice leaves
into small i)ieces and mix with t he lobster ; tak'e some fresh
watei'cress and add. Tlieii put all toi-'cther and ser\"e.
(Tarnish with I'in.ys fi'om the whites of the hard-boiled c^-^s,
laid on fresh, whole k'aves of lettuce or small, scarlet
I'adislies.
Mackerel Salad.
Take one can of mackerel (or the fresh mackerel) and cut
up as much cek'ry. Then ci'cam with one teacup of butter,
one tablespoonful of mustai-d, one of sui^'ar. a pinch of salt
and pepper and the yolks of four hard-hoiled e.n'ii's rubbed
smootli ; stir in live tablespoonfuls of pepper and vinegar;
pour the mixture over the lish antl celery.
SWKK'I' I'.K'KM) S\L\I).
'J 11
T;il<<' iialfa ;:'alloii <»r IVt'sh oyslcrs. 1 lie yolks of six liard-
fidiltMl pi^'i^'s. out' raw rii'ix' wril ImmIcii. 1\\(» spoonriils <if
salad oil Of iiit'llcd hiiltci'. 1 wo 1 a l)lcs|)oonriils of iiiiislard,
|K'|)|)t'i' and sail, with 'inc Icaciip of ;4dod \ iiit'.i^a r, foiii' or
li\(' Itiiiiclics of celery chopped line, hraiii I he li(|iioi' IVoni
1 he oyslei's and put them ill some hot \ inei;ai' o\ ec the lire;
let; simiiu'r live minutes. Let cool. Mash the\'olks of the
e.u'.U's. ami mix all the seasoning' to.ii'etiiei' and pour over the
ovsteis and celei'\-.
Fresh Fish Suhul
iSoil four thtiniders or any mediuni-si/ed. fresh lisli.
TaUi' oil the skin, pick out the hones and mince. Add
|)epper. salt . sui^ar. mustard, hall' a teacup (tf ^ iiie,i;ar and
halt' a pound of luitter: mix all well with the lish. I'ut in
a. small l)akin,i;-pau and set in t he sto\ c for lil'leen minutes.
When cold serxc with \\'orcest<'rshire sauce.
Ik'rriiKj Salad.
Soak for six liours thre«> Ifollaiul hcrriiiii's, cut in small
pieces: cook and peel ei^lit |>otatoes and chop with two
small. cookiMJ beets, t wo onions, one sour apple, some cold
heel" and I'our hard-hoiled e.ii'.^'s : mix with a sauce of sweet;
oil. vineii'ar. pepp<M' and mustard to taste. Atld a tal)U'-
si)ooid'ul of sour cream and let stand.o\'erni.<4'ht .
J,'
\ ',!'
'A
Sweet Bread Salad.
Boil the sweet lireads twenty nnnutes. then (h'op them in
cold milk, split and U-y l)rown ; break in small pi(H'es with
lettuce. Make a dressinu" with the yolk's of two hard-boiled
e,ii",^"s, two tahlespoonfuls of vine,yai', two of umstard, one of
su.yar, half a pint of olive oil. Pour over the sweet breads.
*t
i
0(0
VKfiKTM'.Lr: ^\l. \I)S.
I^oil until the shells coinc oil' iiiid the nails pull out, tluMi
(•III ill small pifccs. To tlircc 1('n'a|)iiis take six liai'd-
hoilcd c.ii'.us. nil) the volkstoa powder, with liall'a poiiiid
of i)iitlei' and a tal)|espooiiriil of Hour. I'lil this in with the
meat in a saiiee-paii ; season with eavenne pepper and salt ;
let hoil one iiiiiiule. .lust ix'l'oi'e la kiii,i;' IVoni t he lire add a
teacup ol' \iiie,iiar.
I'efjcfdhh' S<(/(i(ls.
Ves'elahle salads are amoii.i;- the most a.n'i'eeahle dishos
that can he prepared Tor a li.nlit summer repast : they arc
easily made, tempt 1 he a ppet ite and impart a lla\'or to the
I'est of the meal. I5ut care should i)e tak'eii in t heir prepar-
ation. The dressin.ii' for a \ariety of \c,'j;etai)le salads is
the same: hut diil'ereiit lla\'ors are delicately added, and
skill will soon he ac(|uire(l hy pi'actice. licttnce salad
should he dressed only with oil, \ine,i;'ar. salt and pepper;
e.i^'.ii's and mustard should not he mixed wil h t he coiuliiiieiits
of lett nee salad, Isvery leal' should he dried on a napkin.
('iicumi)ers should he kept cool and <'aten as soon as niad(i
into salad. ( 'elery a iid cresses must he kept in ice water.
\'e,ii('tal>le salads should l)e stirred as little as possihie in
order to retain their rreshness.
Cream Sahuf Dressing.
Two lal)lespoonriiIs of whipped sweet cream, two of
su.i^'ar and I'onr of viiie.i4'ar; season with salt , pep[)ei' and
mustard.
Afa//(»i}/a/se Sithid Dress/ng.
Beat a raw eii'i;', a teas|)ooiirul of mustard, lialf a pint of
olive oil : thin with \in(\<4'ar and lemon Juice ; a little anchov'y
may he added. This dressing- keeps well.
i^
.SAJ.Ai' DKHHSINU.
Ln;i
Silhtd I ht'.ss/iH/.
Ileal liair a cup ol' swci ci.'mii. slir in lliit'c lal^loixion-
I Ills (if cncii-sla icli. Iicil t lir \ oik nf ail i'Li.''j; w ii li a s|»(tniiriil
nf iiiiisliird iiikI Iwo dj' oil. I'ul in ;i IcnsiKioiil'iil of s;;l|
iiiitl oiir itj' sii;;-ar. Lasll\- a(l<l a talilcsixtotiriil of ixmnl
viiK'u'ai'.
/><)// led Sd/ail I hrssiutj.
IJcal I lie \(»lks of <'ii;ii( I'l^'.iis. add !<» tlifiii a ciipriil of
sii^'ai'. one tal>lt's|)0()iiriil each <»!' salt . |M'|)|»cr, iiiiisi:i id and
liair a |)iii1 <>r oil : Itrin;^' lo :i Uoil ;iiid add a jiiiil of \ iii<\L;'ai',
one (Mi|) < r I'lil Icr a lid a lil I Ic ca.x ciiiic |)r:)|»('i . ^V lini »'()ld
bottlo and sd a\\a\'. This dicssini^' w ill keep I'oi' weeks.
. \sj)iir(((/ns S(if<(</.
Hoi! soli ill salt water, drain oil' walei'. ad»i )»epper, sail
ami \iiie,i;'ar. Arraii.i^'e llie as|)ara,u'iis so that the heads
will all lie ill the ceiilre of the dish: mix the \ine.n-ar in
which it was put . after reiiio\iti.ii' rioiii the lire, with olisc
oil and pour o\ cr t he aspara.ii'iis.
Jleiiif Sahul.
Slii'in.i;' xoiin.i;' heaiis, l)real< in pieces and hoil in sail,
water: add cho|)ped onions, pepper, salt and \ine,nar.
When cool pour in a lit t le olixc oil.
Lett nee Salad.
Take two lar.i;"e lu'iids of leltiice. reiiio\-e Ihe oulside
leaves ;i lid wash in cold water, pull apart and put in siilad
bowl, sprinkle over one leaspoonlul ol' salt , half a teaspooii-
ful of pe|)per, half a pint of sahul oil (or i^ood ham ^ravv),
same of \ ine.uai". Stir lii;-htly until mixed with the lettuce.
Garnish with cloves and water-cresses.
li
:;.;;''
wmmm
■?
iM-l
SALAI)>4.
i
CncnriiJn'r Sultul.
P<'('1 ;iii(l slice \ri'v tliili six l;ii;^«' cilcii iiihcrs, spiilikle
wiiii sail and sd on ice. .Mix two 1al>l('s|)u(»iiruls of oil or
liaiii v:v:\ vy wil h as much \iii(',u'ai'aiul a tea spoon fill of sni;"! i".
I'eppei' the cucuiiiher IVeelN' and ponf the tnixtiii'e ox'ci'.
Slice se\(>!'al onions \-ei'_\ thin a nd la \' onci' 1 he lop.
i
>.
Ju(/ Sdltul.
I'oil teiidei" some lar.u'c xomi.i;' l)eets; set on Ice. CJut
them np in small pieces, add some sliced, cold potatoes and
one minced onion. Make a (lr(>ssin.i;' of on<> pint of \ineij;'ai',
t wo tal)lespouii|ids of oil . sail and pe|)|!(M'. llaxc cliopped
tine two ha I'd-hoiled eii'.u's, put oxcf the heets. tlien place
a I'M mid I he dish spri;js of water-c cesses. Toiii' t he (.Icessiii^-
o\'er a nd serve w it h slices of raw tart apples.
■.
I'
Celery Salad. Xo. 1.
TaJce six heads of c(>lcr\'. wasli and wipe di'\': cut in
oieces III a salad i>o\\
Ai
X t he \'oli< of one I'iiJi'. a tea-
spoontiil (if mustard, a little salt and pepper. Juice of a
lemon and two ta hlespooiil'uls of water. Heat all t o^'ct her.
pour Tour ounces el' oli\e oil in drop l)y drop, then add a
small tahlespooiirnl of hot water. I'our oxer tlie celery.
CeJenj SahnL Xo. 2.
(*ii1, in pieces one-(piarter of an iiicli lotii;' thr(M> lar^'e
hiinclies of celery and one liead of cal)l)ai;c. Beat lo.ii'clhei'
one raw ei;'ii'. t\\o tal)lcspoonfuls of niclled hutter or oil,
oii(> lal>lespoonful o. suii'ar, snnic of njiista rd. one 1i>aspoon-
fiil of pepper and salt, lialf a teacup of vin(>,i!'ar. Rifh lli(>
volk's of four eu'n's to a powder and add: cold fowl or \-eal
■liopped would 1)0 found an addition to this sahul. Pour
over the celery just before serving. Have vvvy cold.
*ll!
mssgg::
SALADS.
L>15
I\((/<' S<(/a<l.
Sli'ip IVoin lilt' sljilUs lilt' inside leaves of tiood lender
l<al(', l;iv ill a disli : spriiiklf witli [.epper and sail, and ponr
over a drcssiiii;' of raw fi^x. Ihree tai>lt'sp(H,nriils of thiek
sweet crcaiii, 1 \v(» (»r lemon Jiiife and a teaspotHifiil of mus-
tard ; beat all to^'etlier.
1
Tnrvlp S((/(((L
Scrape and wasli six luriiips, eul line. Add two cups of
sii;^'ar, mustard, pepper, salt and celery seed with a leaeiip
of vine;j;"ir.
C'ut a lar.n'e head of eaiihai^t' line and put in a dish in
layers willi salt and pepper helweeii : take two spoonfuls of
hiilter. 1\vt> of su,i^"ar, two of Hour, two of mustard, one eiip
(»f vine.u'ar and one ey'.^-. Stir all to,L;'e1hei' and let eonie to
a l)oil. Pour on tlie eal)l)ai;'e and mix well.
,*
Iliihhnt S((hi(l.
Take one ii'nllon of eho])pe(l ('al)ba.ii'e. half a i^-allon of
^•reen tomatoes, one pint of u'reeiis, one (piart of oiiit)iis.
Add fouj" taidespoonfiils of mixed mustard, two eaeh of
i^'i'ound .n'iiiii'er, einiiamon, cloves, mace and allspice, two
ounees of turmeric, one ounce of celery seed, a pound of
brown su,u'ar, two tal)lespoonfuls of salt, a half li'allon of
vine.i^'ar. Poni" tlie mixture boiliiii:' hot ovei' the cabl)a,J4'e.
- m
On foil SaJdd.
Peel and cut up three onions: salt and pe|)|>er. Take a
tablespoonful of vine.yai' and li\'e of salad oil. mix and pour
over the onion : then place a layer of ha»*d-l)oiled eii'iis on
the edcfc of the dish.
h
-^■^^-jj«jrol»Mto-l.~4.A.WI-iJiH*IWIilW
210
SALADS.
Potalo Salad. No. 1.
Siciiiii lialf a (lo/cii lai'.^c |)«ila1(t('s. cut in slices ami \n\'-
pa IT a (Ifcssiiiy of \'iiu\^"ii', oil. miislard. Iiai'd-boilcd cii^s
and iniiiccd onion. Season uilh pcppci- and sail and poni"
o\ci' tlic potatoes.
Potato Salad. No. 2.
l>oil and inasli oin_ C[iKirt of i)otatoes. Make a dressing'
(if 1\\() nnnces of fi-esli Iniltei', one teacup of mills, two tea-
' pooiifuls each of niustai'd and sui;'ai'. Season wilh salt and
p<'pper. \l\\\) the _\()lks of four hai'd-boiled e.ii'g's to a pow-
der and add Nine.^'ar sullicient to moisten the nii.\tui't>.
( 'hop t he whites of the (\i:'i;'s vei'V line and mix in. Put a
laver of potatoes in a salad l)owl. witli a spoonful of di'ess-
in,u- dropped o\-ei' it insp(.)ts: then another la\'ei'. then the
dressing;' a n<l soon, puttiuii' the tli'essing' on top. Garnish
with parsley.
ITuHiiariun Potato Salad.
Talce small |)otatoes, l)oil and iieel while wai'ni. Slice
thin. To {'\ev\ pint of [otatoes minc-e one small onion, one
pickled beet, (iiie small fresh cucumhei' sliced \er\" thin, a
Dutch lierrin.ii', four sardines and a spooid'nl of linely
mincf.'d fried ham. Pour over a teacu[) of vin(\i;-ar.
Tomato S(dad. No. 1.
Peel and cut six larii'e tointitoes in slices, take one lahle-
spoonful of oil, one of vineii'ar, teaspooid'id of mustard, salt
and pei)per; mix and poui" o\-er the tomatoes.
Tomato Salad. No. 2.
Take (Mii'ht tomatoes, jieel, slice and set in the refrii^vra-
tor. ]\rake a dressini;- of t!ie yolks of six e.u'g's rubbed
smooth, one tablespoonfnl of mustard, one of salad oil, one
.i
lilliP
SALADS.
217
of white siin'ar, a tcaspooiirul of salt ami |)('|)|)tM', half a
1e;u'U|) of viiic^'ar, llio Jiiict' of one leinoti and a raw ci;-:;-
well Ix'alt'ii. Jhsl bt'foi'i' scrNiiii;' cover the tomatoes with
ice broken fine and pour over the dressing.
Winter Salad.
Cut on(» poimd of red cal)l>a,ii"e, steep in boilini;- water,
cool and drain; [)iit in a bowl with one ounce of sail, h !
stand two hours. |)oui' oil' the watei- and add thive tahh'-
s|)oonfiils of \ine,ii'ar; cut, four biuiches of celeiy into small
dices and slice t liin an einial (|uantity of cold potatoes : mix
the \\liol(> in a salad bowl, addini,'' three tablespoonliils of
oil ami a small (luantity of pepper.
E(/g SaJad.
I'oil one dozen fresh e£i',ii"s hard, peel and cut iu halves,
take Old the yolks, mash with butter a teacup of minced
ham. Atld ont> teaspoonful each of pepper, salt, su.^ar and
celery simmI, with three tatilespooid'uls of \ine,u"ai'. ^lix all
toi'-ether and lill the whites of the e.u'.i:"s with the mixture.
pr(>ss them to.ij'ether and lay on a ,i^-lass dish. Sciac with
slices of thin buttered bread on which some of the salati
dressing' lias been spread.
'1/
^^l
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!B » '!P J WB! W > »f
^sm
218
EGGS.
CHAPTER XVII.
EGGS.
The ('.i:'.!;' is said to Ix' riclnM' in \'\\\ than fat hw[ ;ind
1 lit'idoi-c conlains in a small InilU a .i^'rcal deal of luiti'itious
iiiallri'. When soil -boiled, c.u'.i^s arcNcrx' easily di^vsted ;
but when hard-boiled llie.v foi'iu a vei'\ inili;n'eslible mass.
Boiled -tJ(j(/s.
Let the water be boilin.u', put ui the c^'gs, l)oil. three
minutes.
ISoff-hofled E(HiH.
Put e,i;',iis in a deep dish. Pour boiling' watei' o\er them
and let; stand near the lire eii;'ht minutes.
Scrambled Eggs.
Take a small piece of butter and a little cream, warm in
a ri'yin^--|)an. Bi'eak six e.i^'fj-s in it and stir until sli/^htly
cooked. Sei've hot. Or scramble in lard or pork drippin*;-s.
Toasted Eggs.
Put a piece of butter on a vei-y hot plate, when it melts
drop a cou[>le of eij;i;"s on it and stir; salt and pei^per;
season with anchovy essence. Have some toast ready,
spiead the mixture on it and serve hot.
,
POACHKl) EGGS.
2 1 i>
To Poach Eij'js.
Put a pint of boilin.i;- water in a drcp pan, with a litllc
viiit'^'ai' and salt. Ha\'e hoilin.u', break t he c.^-.i^s into it iieai'
the snifacc, let boil live minutes. Serve with melted butter
or on toast.
Improved Metht>d of Poachiuij Kijijs.
Tlu; accompaiiN'in.n' illustration shows how e,^',i;'s may be
poached by tlu' use of Sil\(M''s iin|)i'o\ed e;^'^'-j)oachei'. This
device can be used in any stew-pan. The e,uij;\s are dr(»j>ped
1:
\\
i
M
I
IMPROVED EOG-POACHER.
into the rin.^'s and when done these i-in^'s are raised, as
shown in the en.<^'ravinii', when t he eii'ii's a|)pear in uniform
shape and in ele^^-ant condition foi' the table.
Egn Toast.
Cut out some small pieces from slices of bi-ead ; bi-own
and butter. Take the yolks of hai'd-boiled e.i;\n-s, put in a
bowl with sail, pepper and melted butter, ruh to,i;'e11iei' and
spread on the toast. Set where the toast will keep warm.
Put some milk in a sauce-pan, with salt, butter and a little
corn-starch. Have the whites of the ei;'.i;'s chopped and hoil
in the sauce-pan, then pour all over the toast.
!
mi
•2-2{)
I'IMKI) !•;(;( is.
I i mil hi I'd f''</f/s.
Boat- <\i;',ii'.s wil li hiitlcr :iii(l a lilllc milk, piil in a siiuro-
pun and slif. JNmii' (HI l)ii11('i('(l toasl.
E(/(/ Ciirrj/.
Make a sinootli sanci', mix a spoonful ol' cui'iv \vil!i a
lilllc cream and add to IJic sauce. Cut hai'd-l)oilcd c,j.v.U's in
slices, a.nd drop in the sauce. I'lit Ili(-m on a dish uitli
,m"iled oni(Mis. (iainisli with sliced lenu)n.
Fried /u/(/s.
After frxiuii' liani. drop e.u'.ii's one by one in the hot
i;'i'eas(> : dust with pepper and salt. Ser\'e with ham.
AOATK K(Ki FKY PAN.
Frizzled h)l(j'S.
Take l)its of fried liani, chop hue and put in a skillet with
bultor, l)eat th(> ei^'.ns. poui' over the liam ami .stii- till thick,
then let brown and tui-n.
Hcalloped E(fr/s.
Moisten hi'ead-ci'umbs -witli cream, place a layer in a
hutteivd dish. Slice bard-boiled eij'.ys and put a layer of
tbem with butter, pepper and salt, and any kind of fi'ORh
meat- niiuced. Continue imtil tlu' dish is full. Sift .n'rated
crumbs ovei- the top and put bits of butter on it. Set in
the stove and bake.
'i
I
■w
FRICASSEED EGCtS.
221
Eijiis for Luiich.
l'>()il somt' ('^•.i;-s liiii'd. Cut ;iiul 1;ikt' oul llicrolks. iimsli
and mix willi clioppcd liaiii. salt, itcppci' and a liltlt;
melted I)ut1('i'. Put l)ack in the wliites and pour melted
l)uttei' ()\ er them.
Fric'issccd /v/f/.v.
Hoil e,i;,i;s hat'<l and slier, laUf one clip of stock well
seasoned with salt and peppi'f, lln-n brown sosiic slide bread
in linltei'. I'llt the .u'cavv on the lire, rnlttlie e,i;-,i;s in
niell(Ml hntler and roll in tlour. La.\ llieiii in 1 he ,u ra \ y
and let .;.;-et hot. La\ the e,i;,i;s in a dish with tlu' fried
bread and [)onr t lie i;i'a\",\ over.
SfnJJhl E'/US.
I'oil hard, enl open: remoxc the x'olks, nnx with i)read
stnllini;', re[)laee whiles, and seme with white sauce.
Mashed Erjrjs.
Put in a stew-pan, some nice meat f:;vAvy, when hot,
break in the ei;-,i;'s stii' until thick, l)eat till very stitl'. Mash
with lailter, pei)per and salt.
Golden E(/gs.
l)oil some e,i4',u"s done, cut in hals'es, and |)laee the yolks
downward. Han,ii"e i?i rows, make a sauee of fried onions,
curry powiler, soui) slock, and strain it over the eg-gs.
Poached Ef/gs.
Pill a de(>|) 'pan with boiling' water. Bi-eak fresli eggs
and drop carefully into the l)oiling water. Take them n[)
in a perforated spoon, pour over them melted buttei' aiKl
salt,
H •
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ii.
H '
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I
22-2
OMELET
Omelet. No. 1.
'I'lic secret oC ;iii omelet is not- known to rnuny cooks.
'I'lie Kreiieh i'asliioii is to till tiie pan, allow t !ie ('.i^'^'s to nin
to the lower side, ami scrape down from the np|)er liall" of
the pan [(erleetls- clean, piisliin.^- all the e,u',J4'1o tlio lower
half. \\ lien set. turn o\'ei' barUwai'd, brown an<l servo.
Take hold of the pan. place xonr dish oxer the pan and
tnrn (piicklv. Ha spoonful of watei* is not added to eacii
e,i4-i;' it will he' leathery. If ndlk or lloui- is added, tiie ome-
let is not. s.) ^ood.
M«««inmMii|iiiisE^^
OVAL OMELET PAN.
Omelet. No. 2.
Beat tlie whites and xolksof six (\;4'.i4's separately, mix a
teacup of milk and two tal)lespoonfids of cracker-dusi into
tlie yolks. Pom- in a pan iireased witli hnttiM'. ^Vllen tliis
is done, add the wliiles beaten stilV. Run a knife around
tli(> ed.ii'e and tui'n into a lieated dish when done.
Ometet. No. S.
Six e,t;'i.;'s heal en li.i^ht. two ounces of butter, salt and pep-
per : fr\- brown. ]\linccd tiani or oysters can be mixed iii
tJie omelet,
^%
„i«(ai«mMaMO« lMW<HUHIuml»W
(^MKi.K/r,
2)>'.^
Puff Omdd.
Stir iiilo t ho yolks of six (•<:-,i;-,s and tlii^ whiles of llireo,
one 1al)h'S|>o()iil'iil of coni-starch in a Iraciip of ci'cain wilh
salt and i»('|)it('i'. Melt sonu' l)iit tor in a pan, pour in t lie c.ii'^^s
and set in the oven. Wiicn it isthi(l< heat the whites of
t he otlici" three «\^;',n's and pour o\(M'. Set, to brown. Serve
inuueiliately.
»
Cheese Omelet.
Four well-heaten e,u',<4s, iialf a teacu|) of <2rrat(Ml craelcei's,
three tabk'spoonfuls of grat.ed ch(;es«\ I*our in a hot })an
and fry.
French Omelet.
Six e.ii',i;'s well l)eaten, a teaeup of milk, a pint of bread-
crunilrs, one; chopped onion, parsley, salt and peppcM-.
Have but1er(Ml a i)an, when the omelet, is brown turn ovcji'.
Double when served.
Lent Omelet.
Take three e^Ecs, beat the whites and yolks separately ;
mix half a eup of milk and tablespoonfid of Hour, add it- to
the yolks of the e,<;'.<4s, pour into a hot pan ^"reased with
butter; when nearly done add the whites stillly frolhc^d.
Run a knife carefully around the edges and turn into a
heated dish.
' .^n
Omelet Sonfflee.
Four spoonfuls of corn-si arch sifted in a pint of milk,
add the yolks of live e,i;7^'s beaten li^'ht and the whites
spread over the top, with a little powdered su^rar. Bake
q\iicUly,
».*■■,. ■. .■'.;%«-,LUirfrrf
224
i:(;(i I'L1>1)IN0.
-«t
Chcfip Oiiidcl.
S();ik 1\vo (Mips ()(■ l)r(';i(l-('i'nml)s ovci'iii^^'ht in <"> pinl of
new milk. Add in tlir moniiiiu' two Ix'iitcii (',i;'.:;'s. willi
]K'Pj)(M' :iiid s;il1, (hop :i spoonfid ;i1 :i liinc in hot butter.
r.ciil six (>,i:',ii's V(M'\- lii^lit. ^(U] ;i pint of Moiii-, .'i pint of
milk, hnllrr. pcppcfMiid s;ilt, ( *liop lin(» some cold. l)oil(^(l
hum. I;i,v ill llic bottom of ;i dish, jioiii" in the hatter and
bake.
VErJKTAlU.KS.
CHAJ'TKU Will.
VEGETABLES.
Tlic iiiipoi'taiu'c ol' \(',i;('t:il)l('s ;is ;i piirl of each day's food
cannot !»(' loo slron^ly iif.iicd, and one of the st i-on,i;t'^1
ai'.u'iiiucnls in llicir t'a\()i' is t licir iircat usr in coi'iTct in.u' tlic
stiniidatin^' oiroct of jneat dirt. Thr \aii(»iis kinds of cal)-
ba.n'e ai'c of nuieli vahif as an ai'1 icit' of food. Spinach lias
an invaluable pi-opcrty as a l)l(>()d pui-ilirr. Parsnips,
cari'tds, beans, peas, corn anil loniatocs arc all licaMbriil
and nonrisbin^', and pro|)crl\' coolscd and acccplabjy scr\cd
may lie made lo lake the place in a measiiic of meat.
All ve^-etables are better cooked in soft water ubicli lias
been salted. The proport inn of salt in cookin,:;' x'e.nctablcs
is a^ tal)lespoonrul lo a ,14'allon of water. Do not allow
veii'etal)li's lo remain in watei- after t
ic\ are (ioiie
X
ew
as soon ;is
potatoes are best, baked, old ones may l)c either Ixuled or
baked. Corn and peas shoidd ite cooked
f^'atliered. Oiuons shoidd i)e soaked in warm salt and
water an honr before cooking-. A little sii,i;ar added to
tni'inps, l)eels, corn, peas, sipiash and 1oma1(»es is an
impro\'emenl,. Sweet potatoes re(|nire a Ioniser linn 10
cook than fresh ixdatoes. Always put rice in l)oilin,i;' salt
and water, Keil pe[)[)er added to most \e,netables is an
impro\'eiiienl.
When ve.uvtables ai'e to l)e cooked with salt meat the
meat sliould be cooked lirst and the veg'etal)les boiled in
the water.
!i d'
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■2'2i\
VErjETAHLF.S.
. {.s/Kir^it/Hs.
Sfraju' llic slciiis, lit' in Imiiciics. llirnw into hoiliiii;' ualoi'
and hoil Iwcntv niiniitrs. Ila\<' slices tif hirad toasted and
dish the as|»ai'a^;'ns (»n it: [toiii' oxei- melted hutter, iXspar-
a^'iis may he hoih'd, stincd in iuitter and IVied.
To r>i)il (I'rccn Pras.
Shell tlie peas and wash. ( '()ni< in lioilin^' watei- iwenly-
llve iiumites. A litm|) of su.n-ar will impfove the tla\oi'.
Sei'\e with l)ntter, pepper and salt.
Spin((ch,
Piek and wash, put in a |iot without water, spriidcle
with salt. Jjct cook half an hour. A(\<\ Itutter and pep|»er.
Dish, stir in hoilin.n" hot cream, place slices of hard-hoiled
v^'^' o\-er the top. oi' it niav he dried alter cooking- anil
ser\'ed on toast with poached eii'^'s.
/.Vc/.v.
Wash them and put on to i)oil without cutting' the I'ools.
Bt)il two Iioius : when tender, slice and dress with melted
buttei'. Spi'inkle with sui^ar before ser\ in^'.
To Boil Snaj) Beans.
Boil a piece of bacon until nearly done, slrinti' the heaus
and tlu'ow in ; boil \v\-y slow.
To Cook SiiaiJ lU'iins.
Hoil in salt water until tender. Drain and sei-ve with
prpper, butter and cream.
ClJIItlitKJH.
Peel and boil. Run tlirouivh a colander. Season with
salt, pepper, creanx and butter; cook very slow.
1
VKOK'I'Alil.KS.
007
Frictl ( 't/niliii(fs-.
Boil, slice, (li|) in •'u.u's, I hen in iiiiilcd ciMckt'i's, or ctn'ii-
inoal. Season with salt and pcpixT; I'lv l)i()wn.
('i/niliiHf FrilfiTs.
l?oil and mnsli, ini\ in ll(»iii' I>at1t'i'. to wliicli add sn,i;"ai" to
swL'oleii sli^'ldly ; IVv.
(UjiitliiKf PiiddiiKj.
Hoil cyndin.i^'s and niasli ilvy ; add niilU, l)n1ttM', c^^'Ai's,
pc'|);)t'i' and s;ill. I'lit ni a liaisin.n'-dish coxci' with grated
cracUors and bits of l)iitU'i'. IJaUo an hour.
tSed Kulc.
Pick and soak' in cold wiitci". Dcain and sliakc. Pnl in
vi'i'v lilllc l>oilin,i;' wnlcc: when Icndci- 1;ikc u|», pnl in a
sancc-p;m uitii biiMci', rivum. siill and pcppci'. Let.
siiuniei'. Hisli up. pnur onci melted l>utt«M' and lay poacli-
ed e.i;".i;'s on lo|).
To Cook Greens, Turnips, Mnsturd, Spinach, or Kale.
Boil a piece of fat bacon : when tendei\ pick", wash and
throw in the ^avens ; boil till done. Serve with bacon.
To Boil Green Com.
Strip olF the outer luisls. tnrii l):!ck' the inner leaves and
pick oil' the silk, pnl in boilin.ii' s;iit w;i1ei' and cook done.
Drain oars and server in a co\'ered dish. Before eatin,!;-
hutter, pepper and salt.
Stejced (^orn.
Scald Just enoiijj,"h to hai'den, slice oil the ear, add sweet
milk, butter and salt. Let simmer ten minutes. Poiii' in
} \
, '
!!»«nRa!i
22.^
VK(;i;'r MILKS.
Iiall':! tt'aciip of ci'caiii in wliicli an vi^;j; lias been heaieii,
ami a lahlespooiifiil of sii^iii-.
Corn FrUtcrs.
Grate tlie coi'ii. allow one I'i^.i;- and a 1al)le.s))oonrul of
milk to ('\('i'\' teacii|» of corn. Season wiih sail and pepiicr.
Stii- in enou^'h Hour to thicken llie niixtnic Fry in hot
lai'tl.
(Uivii Drops.
Poni' a pint of hoilin.ij;' water on a |)int of corn-uieal, let
cool, heat in on*! e.i^x- :> li"l«' milk and a tahlcspoonful of
I)u1tei-. Cut some corn from the ears, mix in, and try in
hot lard.
Corn PuihUnq.
Gi'att> the coi'n from a do/iMi ears: season with salt, pep-
per and a lilllc sn,i;'ar; add the yolk of four e,i:>',s. iwo
ounces of imllcr. a (piart of new milk. I'ake in a slow
oven. When done, heat the whites of thee.tfivs. pour o\'er
the top and hrown.
Umr ToiHdfocs.
Slice a plateful of ripe tomatoes. Set on ice. Pom- over
a dressiiin' of xineuar. olix'e oil. |)epper and sail, with a
tahlcspoonful of suj^ar; or raw tomatoes ma.\' l)e eaten
with viiiej2-ir :«lone.
^(i!
SIfpircfJ Tomatoes.
Peel and ehop" tomatoes, season with salt, pepper, mineed
onion ami a little su^ar. Put in a sance-pan and stew.
Add stale i)read-ci'umhs and l)utter: cook half an hour
longer.
Jiv,-. 1, ■««•">•»-
Tom ATOKS.
0>><)
Fried l\iiu((h)('s.
Peel and slice, salt and |»t'[)|i v. dip in c^'^, then in Hour.
Fry in hoi iai'd.
Tohialo Tixisl.
Rutin (piart of loinalocs llii'oiiiih llic colandei', pul in a
slew-pan, season .ilii l)utlei', [x-ppei' and sail. Cut slices
of bread, loasl, butler, and lay on a hot disli and poui- the
tomatoes on the toast.
Cut a slice from the Ijlossoni end. take out tlu' seed anil
(ill with a dressing' made of bi'ead, l)uttei' and seasoning'.
Put a bit of buttei- on each and I take half an hour.
Totnato Omelet.
Peel and chop half a dozen ripe tomatoes, season with
salt and [lepper, add half a teacuj) of l)read-crumbs. Heat
live i'li'ii's and st ir in. with a small lump of butter. Heat
a pan red-hot. grease with l)utter: pour in the tomatt)es;
stir until thick. Then let itrown and tuin. (iarnish wit h
slices of hartl-boiled e.u'.us.
To Broil Tomatoes.
Take lar.i^v, round tomatoes, wash and wipe, put them on
the ^•rid-iron over a i;'ooil lire; when bi'own turn them.
Place on a hot dish, with butter, pepper and salt.
ScaIIo2^('<t Tomatoes.
Put in a bakiuii'-dish a laxcr of Itread-ciMunbs, with l)its
of butter, anil then a layer of tomatoes spi'inkleil with
pep[)ei', salti and su.^jar. Contimie until the dish is fnll.
Spreail l)reail-ci umbs and butter o\er the lop. Hake one
hour.
1 i " ■
i'
sam
H
230
TOMATOES.
SfnJJ'e(J Tonidloes.
Take a dozni lai'.nc loiiiatocs, ciil oil' the ciul, take out
11r' seed and pidp. s|)i'iiikl<' llic iiisid<' wilh salt and pi^ppiM',
Have ready a pound of cold, lean meal, beer, xcaj or
ohifkcii, (.'hop line, adil llic Juice ol' llic tomato, a slice of
cold ham nuiiced ; \'vy brown with a uuiiccd onion in butter,
Mix in a leacu]) of l)rea(l-ci'und)s, two cii'i^'s, salt and
pepper, lill the tomatoes and bake one houi'.
^ .
Tomato Ftirvic.
Pt'epaiv a dressin.i;' bv choppini'; cold meat seasoned with
salt, pep|)er, !nustai'd, cloves, lemon Juice and a .yrated
onion. Add to this two pai'ts of l)i'ead-crund)s and a little
cold rice. Have some la r.i^'c tomatoes and cut oil' the tops,
scrapin.i;" out the inside, lill with the di'cssin.i;". Make a
sauce bv putting half a pint of soup stock in a |)an, with
three tablespoonfuls of wine. <uie of curraid Jellv, a little
exti'act of celei'v ; thicK'en with Hour aud keep sth-rin.i^'
imtil ill is smooth and lliiclc.theu lay Ilit> slulVed tomatoes
in and cook o\-er the lire about leu luiuutcs ; put in a |)an
in the o\-en a few uumdes to bake brown on top. Take up
carefully and pour the i;rav\- o\<'r.
Rarioli (I'l.v Ton:(if<'s.
Make a lirm paste with Hour, ciu'^s and a little water.
Roll it out as thin as p()ssii)le: cut in rounds about three
inches in diameter, put on I'ach piece a little of a stufliner
prepared, fold tlieni over and tuiii up the edi^cs, tlius
form iiiij;' tiny I'issoles. Let. tlicMU dry, then j)ut carefully in
boilini;', salted water; boil half an houi'. l^rain them and
ilress with tomato sauce and Parmesan cheese. To make
the stullinii", boil souk' s|)inach, mix aftei' siiuee/in.i^" with
half its l»ulk of bread-crumbs soaked in cream; season with
U lllli
surroTAs^H.
L>;n
iiiitinei;'. |)('pp(M\ salt and iiTalcd cliopso. Serve on a dish
with boiled or IVied lonialoes.
Sff'ii-t'd ('('Icrfi.
Clean llie lieads, take oil' the coarse, outer leaves. Cut,
in sniaii |)ieces and stew, Wlien tender, aild cream, butter
and a little Hour. Season to taste.
Remove all
Celery.
Wash and put in cold watei- to keep ci'isp.
the green leaves l)efore putting on the table.
Lima lU'dus.
Shell and lay in cold water. Boil, then stew in cream,
with plenty of butter, pepper and salt.
Succotash. No. 1.
One pint of corn and Lima l)eans each, cook one hour in
just enough water to cover. Drain and add a teacup of
milk with a little pinch of soda, two ounces of biittei-and
salt and pepper to taste. Simmer until low and serve.
Succotash. No. 2.
Use double the cpiantity of corn that you do beans, cook
the beans lirst, then put in the coi-n. poui- olf the watei-,
pour on milk a lul add buttei' ^eppei' and salt. Let it boil
up and then pour hi tomatoes. Let simmer an hour; grate
browned crackers over the top before sending to the table.
I
f
: i
t
I
It
Okra.
Boil young okra until tendei". Drain, add ci-eam and
butter, sprinkle with salt and pepper and serve hot.
< *
2a:i
CABBAGE.
To Dress ( Uiciiitihcr.s.
GtithtM', oi" buy IVoiii niMi'kcl «';iilv, peel and put on ice
until diniu'i'. Tlieii slice as lliin as possible, and put with
sliced onions in a tlisli. Salt and pc|)p('r freely. Pour a
cup ol" vinegar on llieu! and lay ice on \o[).
To Fri/ Cuciiiuhcrs.
Peel and cut in thin slices. SjH'inkle with salt and pep%
per, tlip in beaten e^'g's. Sift over with pounded cracker
and fry brown.
To BoiJ Cabbage.
Wash and cut up a bead of c:il)l)ai;'e. Drain after soak-
in^-, and put in a pot with a piece of fat bacon ; season with
red pepi)ei'. Boil until done.
Cabbage.
Wash and (piarler, put in a pot with plenty of Avater,
boil twenty minutes and chan,y'e the water; boil a.i'-ain.
Season with ci'eam, butt(M-, peppei' and salt, or serve with
di'awn buttt'i". A nice puddin.i^' may be made of boiled
cabbayv, eiii^'s, milk and l)utter. Cabbai^'e may be tried in
hot dripping' or stull'ed. Seasoned and baked.
Hi lilt
' Southern Cabbage.
(Uit up a s'ood firm head of cabba^'e, put in a sauce-pan
with boiliiii^' watei', boil fifteen minutes, drain olf the water
and dress as follows : Half a pint of vine.^'ai', an ounce of
su^^ai', salt, i)epper, mustard, one tablespoonful of salad
oil. Put on the fii'e, boil, and add a teacup of cream and
one Vii-iT. Mix with the cabbage and cook five minutes.
CAULIFLOWKR.
L>:^8
i
,
Hot Slair.
Cliop (hie and spriiikU' over witli Hour. Put a small
piece of butter in the oven to melt. Salt and pepper the
cabbage, and put in the pan with the butter. Mix half a
teacup of cream, omi e^-^;-, tablespoonful of mustard, tea-
spoonful of sugar, and heat thorou^^hly. Serve warm.
Cold tSI'tic.
Shave cabbag<' line; to one (piart , add the yolks of three
eggs beaten, a talihvspoonful of sugar, one of oHnc oil, or
melted buttei', half a teacup of thick et'eam, nnist;frd,
pepper and salt.. Put. the dressing o\-er the lire and stir,
when thick pour over the cabbage. Let cool and slice
hard-boiled eggs over the top.
Sauer Krcud.
Slice firm cabbage with a cabbage-cutter. At the bot-
tom of a cask place a layer of coars(> salt, and alternate
layers of salt and calibage until filled. WIk'u the v(>ssel is
full pi'ess down with a weight and put in a dry cellar.
Ahvays keep well weighed down.
Cauliflov'pr.
Remove the outside leaves. Cut in pieces, put in boiling
water and simmer two hours. Drain and serve with
melted butter.
Broccoli.
Cook as directed for cauliflower. Season with plenty of
pepper.
Turnips.
Boil and mash. Season with cream, butter, pepper and
salt. Turnips are nice boiled with fresh pork,
t
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^s^smasam
1,1
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2:it
SALSIFY.
I.
11
Ef/u Plant.
Slice lliiii, salt, dip in l)ulU'i', and iVy in t)utter, or stulF
with bread and butler dressing and bake brown.
A rf /chokes.
Wash and peel, pul in a sauce-pan with cold water and
salt. Drain and serve with melted butt^or.
Sals/fijy or Vegetable Oyster.
Wash and scrap«% boil till tender and mash : add two
l)eaten (•^■^s. half a cuj) of cream; make into little cakes,
roll in cracker-dust and fry.
Stetved Salsify.
After scraping-, boil tender and cut In pieces half an inch
long', i)ut in a sauce-pan with a teacup of vineg'ar, same of
water, a tablespoonful of butter and su.i;"ar each. Season
with salt and boil. Just before serving", mix in half a tea-
cup of cream and a beaten egg-.
Baked Salsify.
Boil tender, mash and season with salt, pepper and
butter. Put in a baking'-dish. Beat an egg" in a cup of
cream, to which add a cup of stale bread-crumbs. Put in
the oven and bake brown.
I Carrots.
Wash and scrape, boil in salt water until tender. Take
from the water and put in sweet milk and let simmer.
Add a teacup of butter rolled in lioui", a little salt and
chopped parsley. When thick dish up and serve. Cari'ots
are nice cooHed and served with boiled mutton,
■HI
ONIONS.
2;}.")
Onions Jiivr.
Slice and put in sail and water. Dress Avith vinei^'ai',
peppei- and salt. La\- ice on lop.
Boiled Oi/ions.
Was!), peel, and l)oil in milk and walei- len niinulesand
drain; pnl on more walerand l)()il an lioiic. Season with
pepper, salt and l)ntter, or serve with di'awn i)utlei'.
Fried Onions.
Onions may be fried by slicing'-, and put in hot butter or
lard.
Balx'ed Onions.
Take larcre onions, wash, and |)ut in a sauce-pan and boil.
Take out, I'oll in i^-reasy paper, and bake in a slow oven.
Baste with butter ; season. Scall()[)ed onions prei)ai'e(l as
tomatoes are excellent.
To Boil Parsnips.
Scrape and put on in water, boil until tender. Serve
with drawn butter, or put in a pan, cover with butter and
bake brown.
To Fry Parsnips.
Scrape and boil. Slice aiul fry with fat pork, grate
browned cracker over and serve liot.
t li
' '! J!*
Potatoes.
Old potatoes may be improved by soakint;- in water
several hours after pee'ins". Pare vei-y lliin as tlie best
part of the potato is nearest the skin. ('n1 larfje potatoes
in two, If potatoes are very watery a small lump of lime
hi' I
. UiJuuLUJisnaiN
230
POTATOES.
;i(l(l('(l 1<> I lir w :il('i' w liilc l'(»iliii;r w il I iiiiproNc llirin. The
,i;'l'(';i1 secret in cookiiiL;' pnl ;i 1 ocs is 1 n t ;i kf t lit'iii ll|i ;is soon
as lli('_\' arc done. New potalocs ^!:(tiil(l al\va\s he hoilcd
ill two waleis.
r>()i1i<l /'ohi/ocs.
Wash ch-an, h'1 slaiid in cohl water a h'W honrs, put in
Iteihni:' water and keep Ixiilin.i;' lil'teen minutes. Tai^c up as
soon as done.
I>(lli('i7 Pithlloi's. Xn. I.
Wasli, and pnl in a hot oven. When done, pierce with
a I'oi'U 1o h't 1 he steam eseajte and h'avelhcni lixc nnnutes.
Baked Pitlidors. Xo. '.\
Bake, and whtMi 11ie\- are done, cut h'n.i;th wise, and put.
between ludter and salt, ch>s<' 1(.,i;'et her and serve hot.
•f^
■i
''ill
' 1 <
i
f!
ii !
ihikcij r<)f(i((><',s. Xo. ;>.
Pare and lioil ten minutes in salt water, then put in a
l);ui and |)ut in the o\-en. I>asle with pink (lrippin,i;'s.
Potatoes, .1 /•'/ Prori)i<-<'.
Slice raw potatoes thin, and la\' in a dish with l)its of
butter, and parsle_\-. salt and p(>|)per. pid in milk to eovei\
Wet brea(l-eruiid)s in cream and a beaten t'^^ ; pour over
t he top. Rake until done.
Potatoes, A ta Cro(piemit((fnc.
Hoil some potatoes -, Avhile t hey ar(> hot masli them, and
to eaeli cupl'id add a teas|)oonrul of miHted I)ut1er. one e.^.i;',
and enon,i;h milk to make like battel"; put in salt and pepper
pnd bak<' in a puddin^-disli.
I?
POTA'I'OKS,
'I'M
llnuLfd.sl 1*1)1 iilocs.
("lit ill slices ;iii(l pill ill ;i lilllc itoiliiii;- milk: ;i(l{l salt
and a l)il ol' l)iil Ici-. St if iiiit il ^\u\\^\
r;
Fried I'o/dfors.
Pct'l aiul slice in cold water, drain, and drop in a skillet,
with two 1aiiles|)oonriils ol' hut ter ; cover ten juinules. Stii"
to keep Ironi i»iiriiin^'.
3I(is/h'(I J^ohifocs.
I'areand l)oil ; mash, season with I)iit1er. cream, sail anil
j)ep|)er. Sei'xc \'er.\' hoi. If wanted l)ro\vn, pile on a
bak)ii,u" dish, dip a knife in sweet niilk,smoo1h ovei'andset
in a hot s'vu.
Kciihir/:!/ rofafocs.
Slice thin, put in a pii(ldin.i;' dish, with salt, pepp(M' and
milk; hake hall' an hour, Iheii spread l)ils ol' hntler ovei' the
top and lot stay in the oven a few miniiln's.
PntdtooH Sovffh'.
Koil lar,i4'(> po1a1o(>s, jiass 1hrou,i;li a sieve; scald in a
clean sance-j)an hall" a cup of milk', a tablespoon fill of hiitter,
season, and add to the potatoes : heal to a cream, add the
yolks of four es'.u's, hav(^ ready a dish and put the {jotatoes
in. Bake twenty minutes. Eaten with meats.
Potato RissoJes.
Mash, salt, and peppei', boiled potatoes. Roll in balls,
dip in e^ii", then in bread-crumbs, \'vy in hot lard. Cold
potatoes may be used.
[^
<.-w.i>jinit»VAgtW B "' 'Ituf
I
!l
H
2'^f^
SWKKT l-oTATOKS.
Sirccf r<)l(ihu's. \tt. \.
W iisl) :iii(l l);il<(' ill ;iii dxcii diy, or |)ii1 in a pan willi
slioal and hake in t lie .liiaxy.
StrccI Pohifocs. No. .1.
Boil, [U'l'l and slii-c Icii.i;! Iiwisc I'oiii' melted l)iill('r over
them.
S/rccf Pofdfocs. No. ;?.
Boil, peel and slice. Piil in a deep pan a lay(M' of swoet
potatoes, and a laxci' of hiitter and sii^ar until tlie pan is
full. Set in the oven and bake hiowii. Sift sn,i;ai' and nut-
meg' o\'er the top ; season with salt and jieppei'.
To Fru Sircct rolofocs.
Parboil and slice, sprinkle with pepper and salt. Fry in
hot. (h'ippini;s. Take up, sift over pounded ci'ackers.
I
(M«:uI':ai.s.
/
CHAPTER XTX.
RICE, MACARONI, ETC.
Ri
(•('
i
•■''■3
Pick and wash in wanu wak'i'. J'ul in a saiici'-paii, (•()\ <
with hoiliii.u" watci", Ixnl lirict'ii iiiiiiult's; add sail. Plac'«' a
lump oi" hiiltci' in tlic ('(Mitrr of the disii and sond lo 1 lie
table.
ISouf/icni Rice.
Pill in sail water. Ixtil lit'ttM'ii minutes until the prrains are
pliim|). drain oil" Hie waler, replace the riee in the kettle,
and cook slowly hall" an hoiii".
J loin in If.
Soak one (|iiarl of hominy ovei'iii.yht, put over the lire in
a pot ol" water, hoil slowly for live or six hours, salt to
taste.
Dried Ilcdnfi.
For boiling', beans should i)e put on in plenty of water
and allowed to boil live or six hours. Season with battel',
cream, peppei* and salt.
Baked Beans.
Soak a pint ol" beans all ni^ht ; in the morning' cover witJi
fresh water and boil tender, then put in a bakin^'-dish ;
season with pepper and salt and a tablesi)oon of molasses.
Slice one pound of pickled pork and lay on the beans.
Bake five hours.
I)
ll ■
L^IO
MACAUONI.
'(
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,,
i\. M
'\'''i
\ P
i •■■1
\{ W
Hill
M(l<Hinii/, Xn. 1.
lioil liair :i poiiiHi of iiKicai'diii ill water with salt, diic
siiiail (Hiioii and two blades of iiiace. Piil in oiu' sweet
l)i'ea(l eliopped line, or \ral. I'xtil teiidrr, drain oil' the
water and add a lar,L;t' siximdid ol' Initler. hall' a pint of
milk, teaspoon of niuslard. prpprr and sail, one pint ol'
tomatoes, one e.n';^'. and hall' a |>()iiiid ol' ^^raled cheese.
Hake hrown in a deep |»Mddin;4-disli. Ser\e wilii slie<'s of
Liood cheese.
A(iAT|-. si;.\M|,|>s .\ni,K Ol; RICK BOILER.
j\l(i((ir<))ii . No. 2.
Boll two ounces ol' macaroni in water, drain well; put in
a sauct>-pan one ounce ol' hntter, mix with one tablespoon
ol' Hour, moisten with Tour tal)les|)oons of beet' stock, one
f^-ill of cream, salt and white pepper to taste, put in the
macaroni, let boil and serve while hot.
Macaroni. No. 3.
After boiling" a pound of macaroni lay it alternately wi. i
grated cheese in a dish, add pepper, salt and butter; spread
bread-crumbs over the top.
\
MACARONI.
241
I\f(i(iir(iiii. .\i>. I,
( )iir-;iii(l-;i-li;ilt' poiiiuls ot' m;ic;i roiii pat'boilcd willi a litllc
sail and oiii' lu'ad of ,i;-ai'lic. one poiiiid (»!' fal href ciioppcd
and slewed willi a pint of IVi'sli Innialnrs, I'lil allrrnatt'
layers of ni;icai'tini. Ilic Iteef slew and cheese until a pud-
din.ii'-dish is tilled. Sil't i^'raled ciaeUei's oxer tlit; lop and
l)aUe l)i(>\\ n.
IUCK MOULD.
Mncdroiu . \<), 5.
To one-and-a-half |)onnds of macaroni add one pound of
beef chopped tine. Mak'e a slew of the bee!" with a (juai't of
water, one cIonc of ,i4'arlic, one teacup of walnut catsup, one
spoonful of iMiri'ant iellw salt and nepper. J^iit laversof
hoiletl macaroni and clieese alternately in a pud(lin.i;-dis|i,
c'ovei'ihe to|) willi |)lenty of Imltei', [)our the stow o\er if
and bake twentv minutes.
J
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1
ii
242
MAC'AKOXI.
I tolled Mdcaroni .
Pour one i)inl. of boiliii^i;- wati'i" oNcr (ivo ounces of nuiea-
roiii, lei stand luilf an hour, drain oil', put in a kettle, cover
witli l)oilin.<4- juilk, eooU tender, di-iin, add a. teacup of
cream, a tahlespooid'ul of butter, pepper and salt; ^"rate
stale che(>se over the top.
lUih'ed Macurcni.
Take six ounces of macaroni and hoil tender, put in a
pii(Uiin^--dish, lu-st spr«'adini^' butter over the l)ottom, then
maearoni and cheese until the dish is full, i)()ur cream t')
cover over it and bake an hour.
?!
Sfca mod Macavo n i.
Pai'boil half a pound of macaroni till tender, st rain olV
the watei-. Take tiie yolks of live e.i;i;'s, tiie whites of two.
half a pint of cream, a (|uartt'r of a pound each of veal and
ham chopped line, with tliree tal)lespoons of grated cheese.
Si'ason with salt and p(>pper, keat over the lire, ]\li.\ in
tlie macaroni, put in a buttered dish and steam one hour.
tilix
Mdcaroni with Toundo Sauce.
Melt two tablespooi s of buttei- in a sauce-pan, put in one
choppt'd onion, one stalk of celery and a small l>uncli of
parsle\-, let it simmer slowly. When the onion is l)i-own
put in a (piart of chopp-t'd tomatoes and boil one hour; then
strain throu^'h a line sieve into a clean sauce-pan, t)oil until
thick as catsup. Season with salt, peppes' and butler.
Parboil half a pound of macaroni in salt water, drain, place
a layer in the l)ottom t>f a luittei-ed dish, cover with the
tomato sauce, then anothei" layer of the macaroni until the
dish is full, .'over the top with sauce. Set in the oven t i
minutes and sei've hot.
'
■M
m
MACARONI.
24a
Ifdh'dit M((c<(roHt.
Place two pounds of beef and two clioppcd onions in a
c'ovi'ivd kctlli' on 1h(> l)afk of llic sloxc. Id sIuiiikm': add a
((iiai't of tomalocs, seasoned witli pi'|»|)(M' and salt, anil let,
cook .H'ently Tor three lioiirs. JJoil six ounces c\' niacai'oni
twenty luiiuiles. put a layei' in the l)ottoiu nf a (Um'p dish,
covci' witli 1lies1(>w. tlien a layer- oj' u'l'ated cheese, and so
on until tli(> dish is lull. Put lii'ated cheese thick on top.
Set in the oven until a ricli brown.
j\[ac(ii'<»u frith Tonuifocs. Xo. 1.
J>oil half a pound of niacai'oni till lendiU', poui' oil' the
water, add hall' a cup dl" sweet ci'earii. one-t bird of a cup of
buttei", pe|)|)er and sail: let siiunu'r a while, turn into a
xi'ii'elable dish: base read.\- one pint of stewed tomatoes
seasoned. [)t»ur o\"er t he macaroni.
t
I
Miic(ir<>)ii irilli 7'<)in<if()('s. X(^. "1.
Take a (piart of beef soup and put oiu' pounti (»f macai'oni
in it, boil t went \" nnnutes or until the li( pu)r is all ai)sorbed,
l;iy in a buttei-ed dish, Sliee one do/en tomatoes and
spread over the toj», co\'er wit b half a pound of butter, I hen
spi'inkle wit h cracker-dust and yi'a ted cheese. Bake until
the tomatoes are done.
Mavarniri wifh MiisJirooiit.s.
Pai'1)oil half a pound of macaroni, drain and keep warm.
Put in a sauce-pan a little parsley, on;.> onion, a tablespoon
of vme.n'ar, salt and pepper, with a pint of watei'. Set o\'er
the lire, when ready to l)oil put in a (piart of nmshrooms,
let cook ten minutes, beat in four ei^irs, stir until thick;
put a layer of macaroni in the bottom of a deej) dish, then
a kiyer of mushrooms until the dish is fidl : put the mush-
rooms on top. Set ill the stove live minutes.
i/j
ii
2U
MA( Auoxr.
M
ii
If
if.
Mdcaroui iritli Mii.sliiooni Sdiicc.
Beat 1o,<4-('11hm' a l(>acii|) ol" sweet iTcaiii, two ounces of
buttei", a tal)les|)()oi) of iniislirooiii ('atsiip, a littlci cayenne
peppei', inace, salt, l)lack pe|)pei'an(l the Juice of a lemon.
Put o\'ei'tlie lire in a stew-pan and let tliicl<en. hut not. boil.
]'ut half a pound of boiled macaroni in a pan. cover with
cheese, pour in the sauce and l)al\e half an hour.
Mavuroni trUli Oi/.sfrrs.
Boil a pound of macaroni, pour olf the wat(M', put a laypi*
in a deep dish, cox-er with fi'csh oysters: till tlie dish thus
and cover tlie top with .n'rated crackei's and hits of butler.
Hake half an hour.
Mdcaroiii trilh Pofafocs.
Boil half a pound of macaroni. piM a layei- in a deep pan,
co\-er with mashed potatoes, well seusoned with l)nttei',
jx'pper a nd salt . I hen sprinkle with .i;'ra ted cheese : cont inue
until the dish is full, ('oscr the top with i^'rated cheese,
crackei'-dust and l>its of hiitter, pour o\er all a pint of rich
ci'i'ani.
MUSHROOMS.
L>4r)
CHAPTEli XX
MUSHROOMS.
]\IuslniOOins af(> ;i dclicacx'. wliicli il" Ix'ltt'i' known uonUI
bo more ,i;vn('i'ally usihI, " The Domestic Cyrlopa'tlia "'sa\s
of tliis ai'1 iclc of I'ood :
''Tile niiisiiroom is considered in' inanv. one ol' tlie
^'roatesl delicacies Icnow n to one laMes. and its I'icliness in
iiitro^enons elemenls nial<es it one of tlie most nntrilions of
all odil>le \t'.i;('la hies : iiiil 1 1cre a ii' se\era I kinds of poison-
ous fnn.ii'i, widcli so closelx' reseinliles liie edible nuishrooni
that n.(» one should venture to eat of an\' indaniiliar \ai'iet\-
without lirsl knowing' coi'taiulN' how to sek'ct the pcopei'
kind."
A^'ain "The American ( \clo|»a'dia." ,i.;i\('s nnicli valu-
al)lo iid'ormai i(»n on t his sni)iec1 . and an.\' one w ho will I'ead
it, will lind il an easy mailer to disi in.i^iush lietwceii the
edible and poisointus varieties of mushrooms.
An American hotonisl, writes that oui- count r\' produces
a ^Teal \ariety of this \ (\i^'etal)h'. "North Carolina," he
says, •■* produces as man^N as a huinlred \arielies, all of
them delicious."
Mushrooms are nH)st |)h'ntifid in (»ur climate in A u.i^'ust
and Se[)tend)er and last until frost. A i^ood rule for dis-
lin^'uislun.y tlie eatal)le \arielies from the poisonous is to
spriid<le salt on the spon^^-y part, if it turns yellow, do not
use it, for the edil)le nmshrooms will turn hiack.ihe poison-
ous ^-rowth lias an unpleasant odor, or none at all, while
those lit for use aiv [)leasant to the taste anil smell. It is
*
I'
j.;^'
f
i ■
!;
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I
'2\(\
MUrt]rKno:\[ STEW.
•:\
said to (li'o|) a peeled, white oi ion in t he imislirooin stew, or
slir i1 with a silver spoon, is a snre lesl : if poisonous 1he\
will assiuiie a hiack' eoloi' and llie iniishroonis should he
t hrowi) away.
We liaxc heen acciistoiiKHl from childhood 1o ijaliierini^-
aiidcalinx Jiiushrooni^, and ha\e always Judi^ed Iheiu it\
liieir appearanc-e on!.\ and deem i1 Ihe safest ^uide.
The youn.ii' freshly ,:4 row II mushroom is (pdle smooth on
top. while 1 he under part is of a li.rhl red oi' llesh e(»lor. As
Ihey increase in si/e and aii'e. the lop ehan.ii'es to a darker
color, and the under pai'1 iirows hrounish. red oe some! imes
hlack. The stem also j-cts dark. The uppl>r skin of a i^ood
mushroom peels oil readily. lea\"in;4' the lop while and
tender.
I'rofessm' I'onllck says all mushrooms are poisonous until
washed and cooked, we nmst disa.^'ree witli the lear' ed
^•entleman on this point, as wc have repeatedly eaten, and
pernntted our lit t le childi'en 1o eat t hem, i"i w : w c ha \ e als(>
made a rawcalsiip from them and usetl it ficely on the
ta!)]e.
A little attention and experience will soon ac(piaint tlu'
most iuiioiant with the pecidarities of tlie i^'enuine miisli-
rooui, and lU) one will, we Ncnt ure to assert, rci^'ret tlie
trouble of leariiiii^-.
Mu.shroot)! Sfcir.
Wash and peel half a -ailon of fresh muslii'oonis : put
th<'m in a sauce-pan without watei'. seas(»n with salt and
pepper: add lialf a pound of hiitler. rolled in t w <» lal>lespoona
of Hour, cover closel\' and let .siiumer until tlie\' are soft.
II;
• ' t"
A Pnvi'O of Mushrooms.
Cut in pieces a (piart of fresh ii.iislirooms, soak in cold
water in which the juice of a lemon lias heen s((uee/ed.
TO HTKW MI'SITIIOOMS.
247
|)r;iiii. put in a sauce- pan wit li a tal'lcspooii of hiillci': wlu'ii
halt" cooked, S(iiU'(V,(' in llie jiii-'c of a lemon and linisli
(•ookiii,ii' : then pour oxer llie sauce and let simniei' until
1 1 lick ; strain and serve.
To Sfcfr Miishroonis. Xo. 1.
Ti-iui and rub half a pinl of lai'.n'e fresh niuslii'ooius. j'ut
two ounces of nielt(Hl l)Utlei' into a slew-pan and set ovcc
the lii'O till thorouii'hly melted. Then put in 1 he ninshroonis
with a pounded blade of mace, salt and |)eppei' ; stew until
the muslu'oonis ai'e tender and adtl a teacup of i)utltM' in
which rub a taWespoon of cracker-dust.
2b Sfetr i\rnshr(KHiis. Xo. •}.
Peel .ar,i4'e fi-esh mushrooms, sprink'le willi peppei- and
salt, put in a sauce-pan with a little waler and a tal»les|)oon
of butler. Let boil ten iniimtes, pour in a pint of cream,
thicken with tioui".
i
I
i i
To Steir ^^lshroo^)ls. Xo. :?.
Ta.ke lialf 11 f'-allon of peeled mushrooms, put in a saiu-e-
pan with a (piai't of new milk, half a pound (»f butter, pepper
and salt. Let boil, tlien sinmier slowly until the nuishrooms
are tender.
To Broil ]\fush rooms.
Peel lari»'e mushrooms, remove the stems, but do not
break, put on a close i;'rid-iron over l)ri,i;-ht coals, turn:
season with pe|)per and salt, lay in a dish of melted butter,
and scpiee/e ovej* the juice of a lemon.
To Fry ^fush rooms.
Take lav^e lirm mushrooms and i»i'epare as for broilinjr ;
I'oll ii cracker-dust, dip in ej'g, and then in the cracker-
, I'
/(:
^fm
24S
BAKED ]\IUSITROOMS.
4 J
i\\^
(lust; sprinkle witli sail and lu'ppcr and fry in butter.
Garnish with slices of lemon.
3Itiiihroom8 caul I'^i/f/s.
Cui mushrooms in halves, stew len minutes in a little
hiillei'. vvvy little Avater; salt and pepper. Drain olf. put
the iiuisli rooms in a deep dish, l>i*eak enoni^h ei:<;s to cover
the top. season with salt and pepper, put o\'er llie top bits
of l)utter and hivad-crinnbs ; bake until the e^'^'s set.
MiisJirooiii Piites.
Cut up one rpiart of mushrooms, with one teas|)oon of
salt, peppei', mace and the Juice of one lenu)n. l^it in a
sauce-pan, simmer twenty minutes. Have six sweet bi-eads
parboiled and cut in small pieces, di'cd.i^e wit h crackei'-dust
and put in t he sauce-|)an ; ackl a i^'lass of wine and a table-
spoon of currant Jelly, A\itli a l)uiu'h of clioppeil |)arsley;
let boil live minutes. Have baked in xcry small patty-pans,
nice putf |)aste, in which tirop a spoonful of the nnxture.
Serve hot.
Baked Musliroovis.
Select lar^cre One mushrooms, peel, place on oval croutens,
and set in a bakin^'-pan. Season with salt ;iiul peppei',
lemon Juice aiul chop|)ed parsley ; cook eiiiht or ten
ndnutes ; baste with butter. Arraui^v the croutens on
theii' dish and pour the ii'ravy over. Serxe with Maifre
il' Ifolcl saiu'c in a i^-ravy-boat.
Cofiiiilh's (Ic CJianipigiiovs.
Cu\ fi'esh nuishrooms in small pieces. Put in boiling-
water for a few nnmdes, then throw them in cold watei'.
Wipe {\\'y ami \'vy in a sauce-pan with butter. WluMi
brown, but not tlone, shake a little Hour and chopp(>d
MUftlllJOOMS IN fiUAVY.
1'4!>
|);ii'slt'\' ill. poui' (»\t'r it ;i tcaciip of rich soup stork and let
siiiiiin'f lirtccn minutes, .lust Ix-jorc 1al\iii,i;' up Ix'at two
I'^'-^-s wit li 1 he Juice of a lemon and st ir in. I''ili siiells wilii
tills mixlui'e, spi'inkle cracUcr-diisI on lop and brown in a
wvy hot oven. Serve hot.
Croutc (iK.v iliantpiiinons.
Take some ver\' li,ulit l)iscuit (h)Ui;li. work Into it a hit le
butter. Make the ciiist lliree Inches in dianietei' and two
inches iii,i;!i and put in to Ivike. Wiiiie baking- separate the
mushrooms tVom the stalls, then peel with a sharp knite,
put in a stew-pan with a tablespoon of lemon juice and two
of walnut catsup. Toss them with a fork while cookin.u',
add a tablespoon of butter, pour on a |)lnt of boiliiii;' water
and let simmer. When tlie crust is done cut th(> top oM"
each little cake, tal<e out the cruuU)s, till with mushi'ooins
and .serve.
ii
Mushrooms <>n Rnr/ouf.
Put in a sauce-pan a little stock, parsley and lialf a
pound of butter, melt and lay sliced mushi'ooms In it ;
remo\-e from tjie lire and let stand an hour, at the end of
that time set on tlu> lire to browt). Sprinkle in a talile-
spooii of Hour, mix snuxdh an»l pour in a cup of l)oilin^"
water, add a iilass of Matleira wine and tlu' juice of a lemon.
Season with salt and pepper. Pour over a tillet of beef or
roast breast of veal.
3Iiishroo))is in Grnvy.
Put two ounces of butter into a sauce-pan and set over
the fire. Cut two onions in slices and fry In butter. Cut
three pounds of beef and two slices of bacon into small
squares, add to the onions. ])our in a cup of water; .season
with salt, pepper, three pounded cloves and the juice of a
M
250
FincAssKK (>i- Mrsiii{()():\is
i .
•t
III.
Iciiioii. Lei l)(»il liaH'aii Immii', pour in l wd (|iiai'ls of water'.
Lei siininci' an I ion r and si rain : skim and 1 liicUcn wit li two
omici's of hnl tcr and 1 li rcc of llonr. I teat sniool li and mix in.
Take a (piart of luuslirooni peel, pnt in this ,i;'ravy and
siiiiMici- liair an lionr. (irate 1 wo nut iiie^'s in and serve hot.
ISfiiffrd Mii.s/inxmis.
Chop up the stiilks of tlie mtishrooins will) one-fourth
1 lirir (|Uanli1 y of pai'sle\' and white onions. s(piee/,<' (\\-y in
a (■h)lh. tlien warm lixc mimdt's in ituttcr and hrown
;_;'ra\\'. Ila\i' hir.i^c mushrooms ready, till them with the
mixture, lay on a I)u1l('r('d dish and s|)rinkl(' o\er witli
siltetl hrea.d-ei'uml.)s ; hake ten minutes and serve.
^
'
!(;
Fricassee of Mnshrooiiis.
I'ecl tlie unishrooms, put in hoiliui.;' watei', then in cold,
takeout and wi|»e {\\-y. Put a hirii'c tal)h'spoon of huttei*
im o a sauee-pan and hiy in the muslirooms. Set over the
lire and si ir. a(UI lh)iir cnouiih to 1 hie ken. w ith pepper, salt ,
tliymeand maec J^>ul• in soup stoek, enou.iili to thin and
sinnuer liair an lioui', Tak'e out 1 he mnshi'ooms, sti'ain the
;^ravy, tlien beat tlie yoll<s of three e,i;',i;s and si'w them
with Juiee of a h'lnon into the li(|Uoi'. Ha\'e |)re[)ared some
fried sippets of hicad, hiy Use muslirooius on them and
pour the sauce ovei-. Ser\e hot.
Shells of Mnshroows.
Chop one onion, fry it in hnttci-, wlien bi'own add a
pound of linely ehopped mushrooms and simmei' until half
cooked. Soak two anchovies, pound them in a mortar with
a teaspoonful of French niustai'd and thive tablespoons of
])rown iXi'-Avy; when well mixed pour in with the mush-
rooms; boil three minutes and fill shells.
SCAl.LOl'Kl) MISIII.'OOMS.
•J.M
]\fn,slirnnlii.s. .1 /(( r>itrilcl(lisi\
Pill halfii pint of (»li\f oil in ;i Il;i1 Itakin.ii-disli. sprinkle
i)iT;i(l-('i'iinil>s and lincly clHippcd parsley in i1. lay uwv
some lai'.u'e innslir(»()nis. Ilirn pour oil oxer and sprinkle
with i)read-('ruiiil)s. parsley, pepper and salt. |-5ai<e Iialf
an lionr.
IScd If <>]>('(/ Miis/inKiiii.s, X<i. 1.
Cover the holloin of a hnller-disli with a layer of dry
l)i'ea<l-('rnnil)s. sprinkle o\ei' wit li pepper a nd salt . a iid st iek
I)i1s of hut ler all (.\ er 1 he erninhs. t hen nioislcn with cream.
Place a lax'er of nmslirooins alternalel_\- w it h 1 he hread until
the dish is full, ('ovei' the top with Initter, pour o\-er a
pint, of cream, cover the top to k'eepinthe lla\ur and hako
an hour: reuu)\'e the top and let hrown.
Scalloped Bfiis/iroinii.s. Xo. 'I.
Take small yellow hakin,i^'-dishes. lill with alternate layers
of niushi'oonis, rolled crackers and lay lumps u\' imtteron
to|) of each disli. Set hefore an optMi liri' and hake lil'teen
minutes.
Scdiloprd ^fnsJn•nnuis. Xo. 3.
Put fj-esh peeled nnisln'ooms in a sauce-pan, to onrh pint
:illow lialf a teacup of butter and same of cream: season
with salt and pepper, t hicken with cracker-dust and l)oil
down. Put them in a hakin.u-dish. wit h .i^rated crackers,
huttop and the ft-ravy ; cover the top withy-rated crackers
and hake.
Mtisli room Fn'ttor.H.
Prepare a quart of y-ood hatter. Have some butter
lioilin^' hot. put a ladleful of hutter with a lari^'e mushroom
in the middle and drop in the batter to fry
I'
;5
I} '
i
or. 4)
MUSlIllnoM ()Mi;i,ET.
"I
Drrllh (I Mii.s/innHiis.
Chop one (|ii:»i'1 <»!' niiislinioms, scnsoii with s;ill. prppcr
.'111(1 IciiHtli jiiicr. mix Hit' voIUn of 1\\t> h;i id-lmjh'd (\i;\i;s
:iii(l 1\\(> raw c.ii'.ns to.^cl hrr. a iid stii- in with (Hic pint of
hi'cad-ci'iiiiilis and one lai',i:t' 1al>h'sp()<»n of l»nM(M'. Fill
liakiM.ii-sliclls w il li I he muslirooni inixl uic, cov <•!• wit h hrcad-
ci'iiiiibs and l)ils of buUt'j". Set in (he oven to brown.
««
Mnnhnxnus Oti Todsl.
]v('in()V(> lilt' stiMiis. put lilt' ttipssidc bv sidf in llic bottom
of a biillt'rfd tlish. lay a ImI of Inittfi' on each: bakf;
H|)riiiUlr with salt and p('|)p('r. Ila\t' lar.:ii' slices of bread
nicely toasted on wliitli la\ t lie ninshrooms.
i '
j\fn,shr(Ktm Oiiic/c/.
Boil frc'sh imislirooms in a little milk, add peppei-, salt
;iiid lemon Jiiiee, sprinkle in entMi.^li corn-starch to thicken.
Mak«' a plain omelet : when readv to tnrn.drt»p some of
t he mnshnxims in t he cent re. ft )ld (>\ fr, I niMi and dish : [)onr
nuishrooms ai'onnd theonielet and serve.
' ')f!(.ffj
'^1
To Di'ji Mn.s/irooHis.
Wipe clean, lake away the l)rown part and peel oiT the
skin, llieii lay 1 he mushrooms on sheets oT paper in a cool
oven 1:0 dry. Put in paper-baus and liani;' in a (ir\' |)lace.
They will be found excellent for lla\orin,i;' i^'rnvies, soups,
etc.
■ ]\fKs]ir()()ni Poirdcr.
Wipe the mushrooms, t hen peel, removiiii;' the dark part.
Put into a sauce-pan. and to half a peck of mushrooms add
two sliced onions, two dozen cloves, tlire(! tablespoons of
powdered mace and two tablespoons of white peppei".
Shake them over the lire till the litiuor is dried; be careful
I'lCKlJlI) Mrsill;()(».MS.
nol 1() l);ii'ii. Wlicti IVt'c IVoiii juice, put in llic sIonc to
di'.v. PfMiiid line, piil in small Jars wiiicli must he itciTcctly
(li'V. Tlic Mavor imparted to ^-raxies, sauces, etc., I)_\' this
powder is excellent.
Pickled MnsJiroiniis.
'J'ake small Imlton miislirooms, w ipe dean. T^ay in salt,
and water for loi'tv-ei^lil lioiirs: add cayenne pepper with
vineii'ar to co\-er, in wliicli mace has been l>(»iled. IfaNe
lh»' vine.uar perfectly cold liefore pourin.n' o^ei- t hu mush-
rooms. Prepared thus they will keep for years.
1 I
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"ICKLES.
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ClIAI'TKK XXI.
PICKLES.
Ill ,i;;it Iici'IIi.l:' ciiciiiiihci's U\v picklrs, il' raist'd ;ii lioiiie,
I li(',\ c.i II Im' ,t:;il licrcd ;ill I liroiii: li t lie smiiiiifr. pill iii Imiiic
and kept till llir sra.son closes. Wine xiiic^^'ar is used hv
many lo inakr pickles. ImiI piiic cider xine.uar is hest.
Always scald pickles in a poicelaiii keltic. Keej) in a dry
cool place and ne\er k'1 I'ree/.e. (iin^«'r is the iiiosi \\li(»le-
sonie spice for |)ickles, clo\ cs the si roiij^est , mace, allspice
and cinnamon the moie delicate.
(Uiciniibcv P/cLlcs. No. 1.
Make a bi'ine of oiie-iliird ol' a pint of salt and four pints
of wale:'. Drop as iiiaii\' ciiciiml)ers in the i)rine as it will
co\t'i', in which let tlieni remain rorty-ei.iiht hom-s : drain
the briiH' oil", place I hem in a poi'celain kettle coxcred wit h
vine.i;ai'. Let come lo a i»oil. then pack the pick'les in ;4lass
jai's, poiii' the hot \ine.i;ar o\er them and seal u[t air-ti^hi.
Ciicuiiihcr rirldcs. No. '1.
Pitt in a hair l>arrel or ke^', cucund)ers as they are
.ualhered I'lesh, or hroii^lil I'rom the market, poiii' o\'er
slrcni^'sall and water lioilin.i;' hot. put a weii^lit on to|) to
kee[) them under the [tickle. When needi'd for use take
some out and soak' in cold water ()verni;j;lit ; next day |)nt
them over llie lire in st ron.^- vine^ai', do not let ])oil, a(hl
ujio toaspoonful of nluin, mace, ciuuamon, cloves, a pod of
VVCXjyiWM l'I(KI,KS.
2:.:.
\vi\ |»('|)|»t'f, white ami lilack iiiiistaid srrd, ;;rat('(| liorse-
radish, niic Iraspoonriil u\' t iii'tiicric, and liall' a pound of
brow n ^u.uar l>» cNciy gallon <•!' vinegar, l^it in stunt! jai'
and CON ci' c'loso.
('iiciiiiihri- richh's. Xo. ;}.
Souk cncunilicrs taken IVoni the Inine and put in the
ketUewilh I w o ,i;a lions oj' \ ine^^a r, one eu|» mustard seed,
one ol' eeleiv seed, one of l»nuse(| n'in.ner root, one of .liarlie,
two onions chopped, hall" a teacup of hiack pepper, hall' an
ounce each of clo\es. mace, turmeric, one |)od of red peppt'r,
a teacup of grated horse-radisii, and t hree pounds of brow n
su^'ar. Let hoil, and put in a Jar and let stand all ni^i'ht,
pour t he spiced vine.n'ar hack into the kettle and let come
to a boil, then pom'o\er the eucninbers a^'ain. The.v will
be i'ead\' for use in a week.
I 1
;)
Hoih'd Cii<-nnihrr Pickfcs.
Take fi-esh cncnndH'rs and put in brine for a few days,
take them out, and put in vinegar to soak for twenty-four
houi's, then wipe dry and split. Then mix allspice, mace,
(Moves, nutme;^- and pepjier, about two ounces to lifty
cucumbers, add celer\' seed and linelx' chopped onions.
Take a lar.u'e stone Jar, put a layer of encumbers and a
layer of the spices (mixed with brow?i su^'ar). In this way
lill the Jar, then cover it with st ron^' vinei^'ar ; tie up tiie
moutli securely, put the Jar in a lar.ii'c kettle of water and
l)oil until the cucunibors are teiKler. Will bo ready for use
in a weok.
TV) PicJde Cucninhors.
Cover the bottom of a cask witli salt; p-ather the
cucumbers every other day, or buy fresli from market.
Lay them in the cask thi'oe or four inches d«'<'p, cover with
1 k
)
2:>(\
fiUKF.y Pir'KI.KS.
W'
1 y \:
i\
It
m-
sail, and i'<'|)('a1 Iho addiii;^' ol cuciiiiilx'rs imlil all are in ;
pom- JM .cry liUlc walcr. Sptvad a cloth ovci- \\w top of
1!h' cask', 1 lit'ii a l)oai'(l witli a stone ia\ it. Ko^p closely
coveivd and the pickles will keep ^'ood for years. Wiier.
wanted for [tickling", plac»'tlie cncnnibei's in a A'pssel lai'^^'o
enoui;li to hold twice as miiicIi water and let soak twenty-
four hours, then |)lace in a |)orcelain kettle on the tire,
covei- willi \ine,ii'ar. put in a small lump of alum the size of
a nulniey, let scald li\-e minutes. Place m a stone jar,
1 o\('i with cold vine,i:ar and spices to taste.
Green Pickles.
Drain olf every drop of l)rine and pour boiling,- Avater
ovei the ))ickles. Repeal this several niornin.i;s, then scald
liie pickU's tiirer morning's in strong- vin«\i;ai", spriidcle in a
little t)ow(lered alum. Fill jar with the scalded pickhvs au.d
j)our o\'ei' hoilin;; hot one .gallon of vin(>^'ar seasoned with
tlii'ee pounds jf hrown su^-ai-, one tal»les|)oonful each of
r.llspice. cinnamon, ^^'UiJi'er, l»lack p('|)per, cloves, one ounce
of celery s<'ed, one pod of n^il pepper and two tahlespoonfuls
of grated horse-radish.
Veffetdhles for Pickles.
Many vef;'etal>les make e\cellen1 pickles and should be
kept in strong- coM hrine until t he\ turn yellow. By poui'ine:
on them boilinj^' salt and water they can he made green.
Bottled Pickles.
Let a hundi-ed small cucumbers land in salt and water
for three days. Iniil i"or tcii U'inutes in half a gallon of good
vinegar, one ounce of must aid seed, one of junipei' berries.
one of celeiT seed, a dozen gre<'n peppers, ten pounds of
sugar, a few small onions and a lump of alum. Pour the
vinegar uhile hot over the pickles for three mornings,
fir
msaem
TOMATO I'ICKLES.
.)(
hcatiiii;" c.'U'li liiiif ; mix a (jiiarlcr of a jxtiiiul of imislai'd
with Ihc viiu\n-ar. Put the pickles in bottles aiul seal.
(ireoi 'JoiiKifo P/Chlc.s.
Slice in lai'.i-'e thick pieces, ,i;-ieen loiuatoes and onions,
sprinkle witli salt, let stand oveiiiii^hl, pcess out llie Juice
aiul season with retl and l)lack pepper, niuslai'd seed.
turmeric and a little hi-own sui;ar; covei- with slroii.u"
vinegar and cook lil'tcen minutes.
Kij)c Ihniato Picldes.
Punctuiv 'the tomato(>s with i needle. Put a layer of
toinatoes with choi»[)ed onions, si)iiid<lt> with salt and put
onothe)' layers, when the jar is full let stauil a week, then
lay in a dish to drain, (jive each tomato a i^entle s(|uee/.e
to ^iii the salt water out, put in a jai- and coxei- with stroiii;-
vinei>'ar, seasoned with ivd lu'pper horse-railish and
mustard.
CahlHujc Pickles.
Cut the cabl)a,e:e, salt, and let stand two or \h\vv hours.
Choi) a few onions and lea\'e thesame t inie. Put in a kettle
in weak vinegar with tnrnieric to color, let co<>|. drain olf
the vincivar, take three tal)les|)oonfids of black pepper, one
of I'ed })e[)per, two of coriander seed, three of celery seed.
two of mace, two of allspice, <Mie do/t'U cloxes, half a tea-
cup of niaile tnustard a!id one pound of su<;ar ; l»oil in st kh.'j:
vineg'ar and pour over the cabl)ag"e.
YeUow Pirklrs. Xn. 1.
Take two i^-allons of vineiiai . two ,.<»un«lv .f su^var. one
ounce of turmeric, three of alls|>Mv. uic of t lo\ ei-. imm' of
mace, one pint of mustard see<l ami two tablevpooMluls of
celery seed. Pound all together and sin- m Imt \ine«.var.
Ml
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YK1J,()\\' IMCKI.l'W.
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'J';il\(' t lifcc lai'^(! linn licads ol' c.ilthai;'*', cut and scald in
bi'inc, s(|ii(M'/>(' (li'V and lian.u' in tli(> sun. wlicn hicaclicd |)n1
lirsl in cold sli-on^' vino^'ar, then put in a Jar and poui' uwv
tlio s|)icccl vino^'ai".
Velloiv Pickles. No. l.
Take two f^'ailons of ch()|)[)0(l cabba^-c, sprinlvlc ov(m^ it
one handful of sail and let stand ox'crni^'hl. Sciucczc it
out (ley and put in a kettle, add one ounce of celery seed.
one of luriueric, three of mustard seed, live pounds of su^ar,
Willi vine.ijrar sulUcienI to cov(M' the whole. Put in stone
jars and covei-. It is lit foi' use the next day.
Yellow Pickles. No. 3.
After soaking" cucumbers until fi'csh, scald in strong
vincfi'ar, put in a stone jar and pour o\-er two i^'allons of
vine^-ar, one pint eai-h of mustard seetl. black and white,
two ounces of musta)'d ^'rtMind, four ounces of white ^;'in^'ei-,
three of pe|)per. thi'e(> of allspic(>, one ounce each of mace
and cloves. 1 wo ounc<\s of turnierii'. one handful each of
horse-radish and i^'arlic. one spoonful of salt, one i^'ill of
celei'y seed, six lemons and li\'e pounds of brown su^'ai'.
This vine.i^ar shotdd be pi'epa red several weelvs before
being- used ; if set in the sun it w ii! be greatly improved.
Onion Pickle.
Take large white onions and |)0ur over them boiling
salt walei", let stand three days, pour olf anil aeld fresh
brine, let stanil three days hniger, then lake one gallon of
vinegai', addingtwo ounces of t urnieric : sea Id and pour o\'ei'
the onions l)oiling hot. coscr th(> jar anti let tli<> onions
stand for ten days, then pour- oii. and put on them strong
vinegar seasoned with \V{\ [X'pper. horse-radish, celery seeil,.
mustard and small spices.
I
MM
PEPPKR riCKI.KS.
'25!)
Spiliiis/i Onion ri(L/r.<!.
Cut onions iiilo slices: piil ;i hiycr (»!" Ilicii; in a jar,
s|ii*iiiklt' willi salt and cayi'nnc prpixM'. llicn add a iaycr of
onions and season as ix-loic: [tour cold vini'^"U' over. Will
be ready for use in a month.
Pepper P icicle.
(*u1 llie stems out of lil'ly hn\i;'e pods of |)ep|)er with a
pen-knife: fill the peppers, each with chopped cahl>a.i;'e,
horse-radish, nnisliird seed and s;ilt : replace tlie stem, t ie
with a co;irse tln'cad, p;ick ii. a stone Jar and cover witli
vine.ii'ai'.
l^iclcled Pepper.
Tal<e hir.ii'e ,i>-reen pep|)er. t;ik'e out all the seeds, soak in
st ronu' l;rine for two (l;iys. clKin.nin.u' t he water: stnlf with
cho|)ped cal)l)ai;"e and ,i;reen tomatoes, seasoned and spiced.
Sew u]). |)l;K'e in ;i Jar anil cu\er with vine.n'ar.
Pilfer riiLle.s.
Salt pickles down dry for ten days, soak in fresh water
one tlay, place in a pcu'celain k'ettle. covei- wit h water and
viiu'^i'tir and a little pulverized alum. S(>t overni^hl on ;i
s*o\e whiidi li;ul a lire in it durin.i^the day: wash and pnl
in a Jar with clo\<'s. :illspice, pepper, luu'se-radish ;md ,i;"ar-
lie or onions ; iioil fresh \ine,ii'ar and poui' o\-ei' all ; in two
weeks they will he ready for use. These pickles are always
fresh and cut crisp.
Spanish Pickles.
Take two dozen lari^'e eucuml)ers, one peck of fidl-i^-rown
i^reeii tomatoes and one do/.en onidus. I^et t he cucundx'rs
and whole tomatoes s1;ir.d in I>r'ine three days, ('ut the
onions up ;nid sprinkle witli salt. Take half :i t^allon of
;i
2<',0
VARIKTY TICKLES.
i.
't
(I
ii
^? .
\iiu';4;ii', 1 hi'cc ouiicos of wliilc iiiiislai'd seed, one oficn of
t iii'iiKM'ic and cclcrx' seed, one box ol' iiiiis1ai-d and 1v(»
pounds of hrowii su.ii'ar. Siiiuuci' steady for lialf an Imiir,
pour over the cucumbers. Put in a Jai' and seal.
Variety Pickles.
Take onc^ peck each of cucumbers and .£:reen tomatoes,
onecjuart of onions; peel and slice. Salt eacli in sepjirate
jais, jelling- them stand in w.itei" twenty-four hours, drain
well. Sprinkle fresh I'adish pods and nasturtious seed with
salt and h't stand the same leui^'tli of time ; boil in water
two (piarts of bean pods, take up and di'ain. Place each in
a sepai'ate jar, cover with cold vine^'jir for twenty-four
hours ; di'ain well. In a stone jai-, place a hiyer of the mix-
ture, sprinkle with mustai'd seed, horse-i-adish. cinnamon
bai'k, red pepper and a few clovt>s, then anothei- hiyer of
the mixture and the spice until the jar is full ; cover with
^ood viiie;^ar ami boil, adding- brown suyar to sweeten
slightly.
Virginia Mixed Ficldes.
Seventy-five larg-e cucumbei-s, half a peck of g-reen toma-
toes, fifteen I a I'g'e white onions, one (piai't of sma!' onions,
four ii(>ads of cabhaii'c. one pint of i^'i'ated liorse-i". ;i^,il, half
pound of mustard seed, half a teacup of ^t'ound pej)))!'!",
half a pint of salad oil, oiu' ounce of celery seeil, same of
cinnamon, two ounces of turnu'ric. Slice the tonuitoes and
large onions, cho[) the? cal)bag'e, ((uartei' the cncumhei's and
add small onions whole, Mix with salt , let stand twetdy-
fonr hours, di-ain, and pour on vinegai'. Let stand a day
or two, strain again as dry as possible ; mix the spice well,
then hoi! one-and-oi.j-half galkuis of fresh vinegar, pour
boiling' liot over the pickles ; do this three mornings. 'J'he
third lime aud one pound of sugar to the vinegar, also nux
the oil in with it.
\
,..^,.
MANTiOKS.
2r>i
:
■1
I
Til M((l:c Oil Miitujors.
Pill 1h(> iii;iii.ii'<t('s ill siroii.i:' lii'iiic I'ctr six dnys ; wasii and
remove tiic seed. Slid)' with one pound of mustard seed,
(|nai'1ei" of a pound of i^iniicf. halt' a pounil of l»lacl\ peppei-,
fonr 1al»h'spoons of ceiei^s' seed. 1 iiice ounces ol" mace. Mix
lliese in.^-i'edients with a little oil. stulV the man,yo(>s with it,
a(hi in •;• scraped lioi'se-i'adish and one blade of yarlie. Poiii'
cold \ ine,iiar ovei' them and one pound of salt. Press the
man^'oes under the vine.n"U' and la-ep cos'ei'ud.
Pcdc/i ^f<ul(/()<'s. y<i. 1.
Pour boil in. li' water onci- lit't\' peaclies. let tliem stand two
days; take tlieni out and split them (»n one side and put
them in turmeric xine.i^'ar for two days. Extract the seed,
stuir, sew up and put in the prepared \'inei;'ar. Make stulV-
in^" by choppin.ii' some peaches from tlie turmo'ic vine,iiai',
add a lar.u'e (|uantity of mustard seed, eel er\' seed, l)r()wn
sii'^-ar, liin^'er, ciiuuunon, cloves, pepper, turmeric and
chopped onions.
Peach Mamjoos. No. 3.
Remove t.lio stones from white heaths l)y cuttinii' in
lialves. {^"'ill with mustard seed. p(Miiided mace, celery
seed, turmei'ic and .nin^'ci'. Sew up and drop in a Jar willi
^•reen or yellow pickles.
Pickled CiVilijUnrcr.
Take f;"ood, white heads, break in small pieces and li)oil
foi' ten minutes in stroni;- salt antl water. Skim out the
pieces, lay on a towel to drain and when cold put in a pickle
Jar with a few wh(»le clo\'es, allspice, pepper and sticks of
cimiaiuon tied up in a cloth; boil and pour o\'er the cauli-
I lower.
'A
202
WALM r I'ICKI.KS.
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II
AVf/ CahhiK/c I'iiLlc.
Take llic outside leaves oil' a fed (•al)l)a,i4'<', cut in thin
slii'cs, place in a .jar. poiii' l)oiliii.i;' s[)ice(l viiie^ai' over it ;
wIr'M cold cover tiylilly.
To Pickle Martinas.
TaUe one ,i^alloii ol' iiiailiiias, Make a strong' bi'ine. in
wliieli keep tlieni t'of ten (lavs. Take out, wasli and put in
cold vineiiar. Let stand ten davs. then drain and put in a
jar. In a hall" .u'allon (if vinegar scald a lar,i:'e liaiuirul of
liorse-i-adisli, a cupful of l)lack pepper, a cupful of i^in^'cr,
liair a cup of black ninstai'd seed, three tal)lespt)onfnls of
clox'es, three onions sliced, one i)0(l of wl\ })epper and llii'ee
pounds of brown su^ar. Pour over the jjicklt.' and fill with
cold \inei;ai'.
Radish Pod PivkU'.
(lalher yonn.u', lendei' radish pods, put lliem in brine
overnijU'liI, then boil brine and pour ox'er: leax'e lo soak.
Di'ain and pour o\-ei' hot \inei;'ar well spiced.
W'ulnid rivkles.
I'ul lendei', xouni:- u'reen walinits in a jar. pour over
tlieni boiling' salt water. Let soak ten da\ s, clian^'in.y the
water e\er.\- third da v. i'our olV the brine and pour on
\ineii'ar seasoned with i;arlic, ii'in.ii'cr, mace, horse-radisli,
I'ed |)e[)per, oran.i^c peel and nutnieu'.
To Pickle Xdsfurfions.
Oatliei' the b(>rries w hen full ,i;rowu. put tlu'in in a pot,
pour l)oilin,i4" salt water on them, lei them stand tlii'ee oi"
four tiays: then strain olf and cover witli cold spiced
vineiiar.
CHOW fimw I'UKl.KS.
2t.'',
Pirkh'd Arfirhokos.
Rub oir lilt' oilier skin, l;i\' in s;il1 aiul wjilcr tor a (la\'.
tlraiii and pour over lliciii (•(»UI \in(\i;ar, atliliii.i;' yrated
horse-i'aclisli.
PiccoUUi.
One lar^o cabba^-c, fifty ciu'iinibcrs, live (|uar1s of small
string-beans, ci.iilil carrots, H\(' pods of |»»'ppt'r. two heads
of caulillowei'. ("hop line, soak o\-eriii,n'lit in salt water,
wash woll and drain. Pour over hot viiieirar well spieed.
Chow Choir PirkJcs. Xn. 1.
Half a peek of .u'reen toinato<'s, ten lar.i^'e cabbaL'-es, a
dozen onions, two dozen eueunibers, one |»int of horse-radish,
half a pounil of niustai'd seed, one ounce each of celer.x' seed,
pepper, tiirineric and cinnamon : cut tiie pickles u|) in small
pieces, pack down in salt,{)oiir (»tV the brine and soak' in
weak vine.n'ar: drain oil' and pour on, boiling- hot, half a
g-ullon of vinei^ai and three ixuinds of suuar.
Chow Chow Pickles. Xo. 1.
Fill a three-i4"allon jar with small lireen tomatoes, cucum-
bers, nasturtions, onions, caiilillower, horse-radish and
^reen pcppei's, let stand in salt and water two da vs. drain,
put all ilia kettle and boil ten iiiiiiutes, t hen drain and put
in a jar. Put three ([uarts of vincirar in a kettle to boil:
take half a pound of mustard and a little suii'ai'. beat ii|) in
cokl vine«»"ar, pour o\'er the pickles and coxt'r with the hot
vineJ4ar.
Lemon Pickle.
Remove the rind of two dozen lemons and |)ack in salt
for a week. Set in the sto\-e until the salt melts, put in a
kettle and poui* on a ii'alloii of \ inei^ar well spiced. Scalil
and put in a jar.
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SWKKT I'K'KLES.
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Kciihichu ('lii)ir ('/n)i(\
Olio <;-;ill()ii of cliopitcd cii l)l»;i,H('. lolll' oilioiis, 1 wo poiliuls
of hrowM sii;4';ii', two pints of siiici^'ur, two t;il)lt'spooiifuls of
l)lacU |)('|)p<'i", two of Mllspicc, ciiiiiaiDoii, celery seed,
iiiiistai'd seed and ;4'i(>iiiid imistard. Tlie eabba^'e and
onions must stand in salt and water t w<Mionrs, then put in
a Uettle witJi the spieed vinegar and boil.
SWEET PICKLES.
Sweet P/ckled Peaches. No. 1.
One i)ound of peaches, half a pound of su.i;'ai', one pint of
viney-ar. mace, clo\-es and cinnamon. Hoil esei'y day for
six days and pour ovei- the poaches.
Sweet Pickled Peaches. No. 2.
Make a syrup of one (juarl of vine<;:n' and three pounds
of su^ar; peel the peaches and i)ut them in the vine^-ar,
and let s'ot liot ; take out the fruit and let the vinegar boil,
ad<linii" spices to taste. Scald the peaches three times in
tlu' boiiiuii- vinetj-ai'.
I
Siceet Pickled Peaches. No. 'A.
Select ripi', but tirni fruit, allow !i ])ound of sn^ar to a
pint of vine^'ar ; spice. Wli"n the vinegar comes to a boil
drop the peaches in and scald, repeat six or seven times.
Put in jars and seal.
Sweet Cherry Pickle.
Take (irni rii)e cherries and put in a stone jar with stems
on. Make a syrup of vinej^ar, spices and su^ar; boil and
pour on the cherries. Repeat for ei^ht days.
KffI
flWKKT PICKLKS.
2i\r>
Sweet PickU'd Pears (itid Qi(iiic«'s.
To ()M(> poimd of su;^';ii' t;iUe two potiiids of fruil and a
(jiiai't of viiic^^-af. Dissolve su;;"ar and viiic^'-af, season with
mace, einnanion and nutmeg", l)oil antl dro^* in the fruit.
Re-scald the fruit nine nioniin^-s.
Sireef PicLh'il f^/nnis.
Put tlie plums in a jac and make a rieli syi'up of vine^'ar
and sugar and pour over l)oiliiig hoi. Seal.
I
Siceef Ptlnrkhcmj ricLh'.
One pou!id of sugai", one pini of viiie;;ar well spiced ; boil,
and pour over four ipiarls of l)la(kl)erries. Seal.
Street Grape Pickle.
Take six pounds of sugar, ten of gi-apes on the stems;
boil a (|uart of vinegar, spice, and pour ovei' thv- grapes
boiling hot. Seal, ('uri'ants, gooseberries or any small fruit
can be pickled by this recipe.
Street Cantaloupe Picklr.
Take six cantaloupes, quarter, and covei" with vinegar,
then pour half the vinegar oil"; add to eacli (|uart of vinegar
three pounds of brown sutiai-and spice to taste; boil, and
drop in the fruit ; boil half an hour.
Sweet Watermelon Pickle.
Weigh twelve pounds of rind and put in a kettle, cover
with soft water ; let boil for an hour, take olf and drain ;
put one quart of vinegai- and thive pounds of brown sugar
with spices in a kettle, when boiling hot drop in the rind
and boil half an houi', add tlu; juice and peel of two
lemons.
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'J'likc lour pounds of line sut'cl ;i|i|)lrs. Ill' c poiiiids of
sii;,'':!!', oiu" (|ii;iil ol' vim'^'iir well s[)i(;('(l ; Oil until 1lic
applus arc clonr.
WdtcvDicUni I\iii(l /'/VA7r.s.
('ill w.ifcniH'loii liiid ill f;iii('y shapes; soak in salt and
water for t wo da\s. 'j'ose\eii pounds ol' rind, put three of
sii;;-ar; sc;ild in .uill^^er te;i. Make a sNiilpol' t he \ iiie;;;ir,
su;;ar and spices ; boil the rind until tender.
Strccl (Uicnnihrf I'icklc.
(Quarter i'i|)e {•iieiinihers, cut out the seed, laN' in brine,
take out and soak. .Make a svriip of xine^-ar, brown sii^^ar
and .spices, in which scald the cucuinhers.
Swrcf PickJrd Rai.sifis.
Leave two pounds of raisins on the stem, add one pint of
vine^'ai', half a pound of su.i^ar. Ja'I simmer one hour-.
Siccrt (irccN TaiiKiti) Pichlc.
Take six pounds of yreen tomatoes and slice; boil a quart
of viiie^'ar and three pounds of siiiiarwilh spices to taste,
put in tomatoes and boil lifteen minutes. Put in stone Jars.
Sweet PiiiP((pph' Pickle.
Place sliced pineapples in the bottom of a Jar, add a
laver of spices and then moic pineapple until full. Pour
o\er a syrup make of two pounds of sii^'ar and a (luarl of
vin«\i;'ar; boil live minut.i's, pour on tlie piin'a])ple ; re])eat>
live or six times. Next day add two pounds of sugar, boil
again, and poui- hot ov(>r the fruit.
tammemttf
CATSUPS.
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CIIAITKK XX 11,
CATSUPS.
T\\r hcst ;iM(l iiiosi iicili'd \ r.ij;cl ;i Ides :iii(l IViiits only
should lie iiM'd I'of ciitsiips. jl is hcsl to Ixiil in ;i |»oi'('t'l;tin
l^'ltlc and lo piil ii|t in .ulass hot lies.
Ttntidio ('(if.s/ip. A'o. I.
Take 1\\<) pecks of tomatoes, cut up and put in a p(U'celain
kettle: boll, si lain, and |)ass t lii'oii;4"li a line sie\ c ; llienl)()il
t lie Juice wit 1 1 1 wo ounces of sa ll , t wo of mace, hlack pepper
and a tal)lespoonrnl ol' cloves, six oI'Liioiiiid nnistai'd, a little
,i:'ai'li(' and an ounce of celery seed : i>oil three hours, when
col., aild ii pint of st roiijH' \iiie,i;ar: bottle and cork ti.i^lit.
T()»i((li> ('(il.siij). Xi). I
Take a |ieck of tomatoes, rem(»\e the stems and put tliem
in a kettle, sprinkle with salt, lei Ihciii hoil. strain when
soft, put the li(pior on I he tire with half a pint of chopped
onions, two 1al»les|)ooiifiils of mace, cloves, allspice luul
celery seed ; l)oil \ory low and hottle.
7'oniafo Cdfsup. No. :>.
Wasli and dnuii two i)ushels of tomatoes, first breakiiii;:
tlie skin, (hit ii|) lifteen \iiv'^c i-ed peppers and as many
wliitt^ onions. |)nt in with the tomatoes; when tender strain
throu^li a sieve and add half a j)int of salt, one (piai'l of
\i'!oq'ar, three tablespounfuls of cinnamon and black pep-
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Sciences
Corporation
23 WEST MAIN STREET
WEBSTER, N.Y. 14580
(716) 872-4503
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208
TOMATO CATSUP
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|)('r, 1 \v(» (tf <'l<»\-('s and a lls|iic('. a iid one of .i;iii,u'(M" : boil mil i!
xci'v 1 hick, which will I'cciiiirc 1w<)iia_\'s' cookiii.u'. IJolilc
aiul cui'k.
T<nii((t(> (/(if.sfip. No. 4.
Boil and si rain cnoii.i^li lonialocs lo iiiaU'c Iwo .i^'allons of
Juice, willi a tal)lt'S|)oonrid of .uin^^'cr, 1 wo of cloves. 1 wo oC
,^Ta1cd horse-radish. I wo ot salt , one of black pepper, and a
(piarl of \ iMe,i;'ar ; boil thick and add I'oiii' pounds ol' brown
.sugar.
Tohialo ('(((.Slip. lYo. 5.
Hair a bnsliel of lipe tonialoes, four ounces of salt, three
of groinid r)ep[)er, half an oiiiu-e of cloves, one pod of vv(\
pepper, an ounce of black |)ep[)er. Slice the tomatoes and
cook until lender ; strain through a sieve : boil the juice veiy
low, add one gallon of vinegar, a leacu[) of sugar and the
?^pices. Lot cool, ))ottU' and seal.
Cold Tomato Cai.^uip. No. 1.
Take sound ripe tomatoes, grate them on a coarse grater,
then strain through a wire sievi>; put the licjuor in a bag
and let drip take the pulj^ and thin with vinegar. Season
with salt, peppei', garlic and spice. JJottle and seal.
Cold Tomato Catsup. No. 2.
A peck of ripe tomatoes, half a gallon of vinegar, two
teacups of salt, four pods of I'ed pepper, an ounce of black
pep|)er, two teacups of ground nuist a rd. an ounce of cel-
ei'.v seed and a pint (>f gi'at,ed hoise-radish. All of the
ingredients must be niix(Hl lni(> and cold. Bottle and seal.
Tomato Soy.
Take a bushel of tomatoes, cut them in slices and skin ;
ypvinklc the bottom of a large tub with salt, put in a layei"
CUCUMJ;KK CAISUP.
'2^\',)
of t(»iii;i1()('s, ;iii(l llicii salt ;iii(l I oiiial ocs iiiili! all arc in;
coN'ci' l(>|> willi sliced onions. Id slaial tlirft' davs, then piil
in a lac.ii'*' keltic and boil slowlv all day; stii' to kee[) fcoiii
stiekiiiij;'; set to cool ovei'iiiii'lit . in the mornin,i;- [)i'ess and
sti'ain, add one ounce of eloxcs, two of allspice, two of black
pe|)pei', foui' pods of red pepper; let boil slowly for ten
hours. Let cool and seal.
Cncunibor Catsup. No. 1.
Grate a dozen lar,i^'e, yellow cucumbers. To evei-y (piart
of cucumbei's a(kl thi'ee onions .i^'rated and one teaspoonful
each of pepper, salt and cloves; adil as much vine.ii;ar as
cucumbers. Seal.
Cucumber Catsup. No. 2.
Take tlii-ee dozen cucutnl)ers, three while onions and
^•rate ; di-ain throu,i;-h a sifter several hours, add salt,
pepper and vine.^'ar. Seal.
Cucumber Catsvp. No. 3.
E'oil and grate two dozen full-g"rown cucund)ers ; sprinkle
with salt, let stand overni.i^'ht, then drain well, season with
pepper, salt and celery seed, cover with strong* vinegar and
bottle.
Spanish Catsup.
Half a g'allon of green cucund)ers ; after being peeled and
cut up, sjn'inkle with salt and let stand six hours, press the
water from them and scald in vinegar. Prepare half a
gallon of cabbage in the same way, chop one dozen onions,
and let stand in ])()iling water half an \\oy\v, iilso chop one
quart of green tomatoes and one pint of green beans, with
one dozen green pepp(>rs and one dozen small young eai's
of corn ; scald and drain, then mix two tablespoons of graled
I .
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270
.MIXKI) c'.\'rsui-.
4
li(tl'S('-i-;Hlisli, (Hir t(';i(Mi[» (•!' ,i;r<tuii(l iiiiisl ;i id. two c\\\)S of
wliitr iiiiis1;i 1(1 seed, llircc 1 ;i l)|cs|>(»()tis of 1 iiniicric. one ol'
niac(\, llii'cc of cclci'v seed, ()iH< of ciii ii:i iiioii, (iiic ol' caveniio
pepper, 1 wo of olix'c oil and one pound of sii,i;';n': put in a
ja»' with 1iu> prepared arlieles Tor ealsup and covei' with
boilinij' viiie,n'ai'.
lie ,
Sliced ('Hciinihcr (/((/.sup.
Take t lii'ee dozen lar.u'e. ripe (Miciinilx'i's, two dozen Aviiite
onions, one 1al)lespooiiriii of pepper, one of s;il1 and tiireo
i(H\ pe|)|)(M's. (!iit line and lei drain overni.ii'lil , then spice,
l)ut in giass jars and cover willi boiling' hot viiiei;'ar.
Green Tomato CitlHup.
Take ^Tcen tomatoes, calilia.u'e and onions, oqiial quanti-
ties, .n'riiid in a sausaij;v mill. Halt, and put tlie mixtui'e in
a l)a,u" and let lian,i;- all niii'ht. Season with red pepj^t'i",
mustard seetl, celery seed, cloves and sugar. Pack in a jar
with sti'onii" vineii'ar.
Mixed Catfiup.
Slice four dozen cucumbei-s, four f^Tccn peppers, two
dozen onions and foui' dozen lai'.i4'e gi'een tomatoes. Sprink-
le with one pint of salt and let stand overni.uht , then
drain. Put tlie whole in a preserxc k'ettle and add sliced
horse-radish, an ounce each of mace, white i)eppei', tur-
meric, white mustaril seed, clo\"es and celery seed ; one-
and-a-half |)ounds ori)ro\\n suiiYir in a i^'allon of vinegar.
Boil one hour.
3fii,sJi)-ooi)i Cat sill).
Take hu'ge musiirooms, put in a Jar, salt ;ind mash. Let
stand two days, strain and lioil ; add jiepper and spice, and
to every quart a teacup of vinegai'. Bottle and seal.
"WAI.M 1' CATSUr.
Soiil/n'rii ('((fsiq).
TaU(» one p<M'l\ of tomalors, ;i ti'iillon of onions. Hirer
onnccs of wiiiU^ niiistaiHl seed, one ounce of ;ills|)ic('. one (»f
cloves, one l)ot1le of mixed nmstard, ;in ounc(> of l>l;ick
pepper and celery seed eacli, one p-mnd of l)i'o\vn sni^'ar.
Chop llie tomaloes and onions, [)ut all in a ketllo, cover
with viiieii'ar and l)oil one lionr.
KcnfuvlxH Cdt.sup.
One .ii'allon of chopix'd cal)l)a,nt\ one ^'allon of cliopned
<;M'een toniatoes, on(> (piart of onions. ei,i;'hl pods of i^-rcMMi
pepper, an ounce of mustard, ,i;iii,^-er and ce|er\ seed, one
tal)lespoonful each of cinnamon. cIoncs, allspice, horse-
radish anti mace, a pound of brown su.n'ar. Add llie s|iices
to half a .gallon of vine.i^ai', \)o\\v over the catsup and boil
thi'ce houi's.
Walnnt CatsKp. X<>. 1,
Take one liundred white walnuts and put in a .a'allon of
vine^-ar after poundint;-, put in two tablespoonfuls of salt, a
t(Micup of horse-radisli, same of mustard seed and i^arlic,
two ounces of allspice, cloves anti nutni(\n- each, one ounce
of bhick pepper ;ind celery seed. I'oil lialf an hour. Strain
and bottle.
\ralniif Catsup. No. 2.
Chop y®nnff walnut leaves, put in the bottom of a crock,
spi'inkle with salt, pt^pper. niustard and spice: fill the crock
and pour boilin.i;' vinei^ar over; let set ten days. Strain
and bottle.
Gooseberrij Caf.sup.
Five pounds of berries, two of sui^-ar : boil until thick, add
spices, a pinch of salt and a teacup of vineg-ar.
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272
PEI'i'Kll SAUCE.
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Grape Catsup.
Six pounds of f^Taposboilt'd in ;i lit lie water: strain : tin vo
pouiuls ol" suii'ar, t)iiL' pint of \iii('i;ar, ono taV)U'spoonfu] of
cloves, cinnamon and salt ; boil llii(i<aiid bottle.
Bed Pepper Catsup.
Take four dozen red peppei-s. Put on the (ire in a (piart
of vinei^'ai- and water each, ^\itll two roots of iioj'se-radish
^■I'ated ;;nd six la ri^'e onions sliced. Season with sail, pep-
per, spice and mustard seed; l)oil ten minutes and strain,
'^riieii add a teacup of brown su^ar. two ounces of celeiy
seed and one of mace, also a pint of strong- vineg'ar. Boil
one liour. Bottle.
Chill Sauce.
TavcIvc larg"c tomatoes, three g-reen peppers, two onions,
two tahlespoonfuls of salt and two of su,u;-ar, one of cinna-
mon, three cups of vineg'ar; peel the tomatoes and onions,
cliop xQvy fine, add the pepper and boil three hours. Bottle
and seal. This catsup is excellent and much less trouble
than strained tomato catsup.
Pepper Sauce.
Three dozen peppers, two heads of cabbage, one root of
horse-radish, nnistard seed, cloves and sugar. Boil in two
quarts of vinegar. Strain.
Horse-radish Sauce.
Grate a teacup of horse-radisli, add two tahlespoonfuls of
sugar, one teaspoonful of salt and pepper, with a pint of
vinegar.
Celery Vinegar.
Pound a gill of celery seed, put in a bottle and fill with
strong vinegar.
MUSTAllI).
Mi,vi'(l MNshinL
070
Hiiira cup of «T,„„„| n,ust:.i-,l. f„i„' s|,„„i,f,iis „r sir,,,,...
Aromcdic JTuxtanl.
Si.v l„l,lospoo„f„ls „f .,,„„„| ,„„„„,,,
of «„.■„,.,, „,nspoo„r„I ,.1,01, ,.r snll. p,.pp,.,, ,.|„v,.. ,'„
hi
274
CAKi; M \KINCi.
CHAPTER XXIII.
CAKE-MAKING.
It is roally as necossai-y. in ordvv 1o mako ij'ood cake, to
follow the clircrlioiis ^^ixi'ii I'oi' pi'opcr mixing' as it is to be
exact as to the liuaiility of iiii^i'edieiits iisi-d. Fi'equently
cake is s[)()ile(l by carelessness in mixin.i;-, ]\Iaiiy inexpei'i-
encecl housekeepers thini^iiii;' i1 a wasle of time 1<> 'neat Ihe
butter anil su^'ai" to a cream, oi" to l>eat w biles of an e.i;'^'
separat^'ly.
It may take live minutes loui;vi' ; bii1 i1 is very litlle
more trouble and makes sntlicient dill'ei'enci' in llie cake to
more than repay one foi' the extra work.
Cake to be y'ood nmst be made with tlu' i:ieat(\st care. If
tlie weather is wai'm, place tli(> euiis in cold water, and let
stand a few moments, as they will readily beat to a froth.
Sift Hour and sui^'ar befoi'e usinu': l>utter should be cut in
bits and crushed : if too hai'd place it in a waini I'ooni, but
in no case melt it .
Only tlie best butter should be used as tlie lieat develops
any latent bad (lualities. Use the best pulverized su^ar.
Bakin,!?' powder will be found excellent for all cakes. In-
ferior thivoi-in.^" ft'ivcs a l)ad taste to cake and sometimes
retards tlu^ rising-. It will therefore he found the best
economy to use a ^'ood article.
Beat tlie yolks of eg-g"s for cake and then strain. Sift the
flour to be used. Sweet mUk Avhicli must always be used
with baking powder, makes fii-m, solid cake; sour milk,
liylit, spong;\' cake.
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CAKK MAKIXO. )> t j
iriViiil is 1() IxMiscil il should l)i' prcpni'cd Ihc dny Itd'orc :
ciiii-iiits should l)(' waslicci 1 lii'<>ui;'li 1 wo walci's ;ind di'ifil
on ;i c'o;irst> towel ; raisins should itc pickod IVoiii t he slcni.
waslicd, dried and seeded: citron sliced and llonred ; al-
monds hlancdied and chopped. Ila\in.i4' prepared the
materials, i)eat the hullei' and su.^'ar lo a cream, add tin'
milk, then t he yolks of t he e,i:',i;'s, with the Hour and whites
ol" the e,i;',i;s, lastly add the lla\(>rinr.-.
There is a .u'reat "'art " in i)ealin,i:' cake; it should m>t l>e
stii'i'ed, l)ut l)eaten ; i)rin,u' t he I)at1er rr(Mu t he bottom of t he
bowl a level A- sti'oke, thus drivin.i;' the air into the cells ul'
tlie butler instead ol" out of lliem.
A wooden spoon should be used ; nescr mix in tin, hut
use s1oiiewar(>. In measuriui;' hakini;' [lowdei- the spoon
sliould he rounded up I'ldl.
Never use the while portion of oran.ii'e or lemon peel,
yi'alo oidy 11k> yellow. ('ake-[)ans should he ^'reaseil and
lined with thin l)i'own pa|)er.
When plaeeil in the stox'c the cake slionUl l)e covered
witli a ca|) made of tliick bi'own [)aper.
Too much car(> cannot be i;iven to the pi-eparation of the
oven, as more than half the success of cake-ma kin«;'(.lepends
on proper bakini;'.
The oven may be tested by holdini^' llie liand insid(» foi-
twenty or twenty-live seconds, if the heat can be borne tliat
length of time the oven is in i^'ood order.
Care should be taken not to remove the c;ike from the
oven until done; tost witli a clt>an bi'oom straw or a
knitling'-needle, if the dou,i;h does not adhere, it is done.
When removed set the cake while in the pan on an inverted
sifter to cool. It should remain in the pan at least lifteen
minutes after taking* from the oven, when it can be care-
fully removed and set away right side up. A tin cake-box
or large stone jar is best to keep cake in.
t
2Ht
Willi i; CAKK.
H
».t'
It
i ir
ll7//7f rvj.r. A'n. 1.
Oiu' poimd (>r piiKci'izcd sii.i^ai', seven eiiiices of hiitlei',
whiles ol' se\ ell e;4',i:s. one leiicnp o\' sweel liiill<. 1 lii'(>e 1e;i-
spooiifiils of l):ikiii,i;' powdei", one leiispoonl'nl of extract of
lemon, one pound of silled Hour.
W/iifc Cuh', No. 2.
One cup of i»nivei'ize(l su^yar, liall" a cup of bulter, half a
cup of suMH't milk, whiles of i'oui' e,iii:s. one en)) of Houi',
half a eii]) of coni-slareh. 1 wo 1eas[)oonfuls of hakin,::' pow-
dei- and one li^aspoonfui (»(' lemon thivorin,!;'. ]Mi\ well
and l)ak'e in a ral her (|uici\ o\-en. This cake is vei'\- (h'licale
when fresh, hut is not i;-ood when slah'. Cakes eonlainin,i;"
corn-starch whoukl always he eaten the same (hiy thev are
baked.
WJiife C<il-(\ No. 3.
Throe cups of wliite sui^ai', half a cup of butter, tlie
whites of eiii'lit e,«i'i;'s, one pint of th»ui'. a teaspooiiful of
bakin.t;' powch'i". Rub the butlei- and sui^ar to a cream;
add th(> Moui' and l)akinii' powtk'r, mix in a smooth l)at-
ter, thin Avith a leacup of sweet milk and tkuor witli
twenty di'ops of almond extract. Stir in the whites of the
eggs beaten very stiif.
White Cal-e. No. 4.
One cup of butter, three of white sugar, one of sweet
milk, three of tlour, the whiles of live eggs, a teaspoonful of
baking powder and a teaspoonful of extract of lemon.
White Cake. No. 5.
One pound of sugar, half a jwnnd of butter, one pound of
flour, the whites of ten eggs. Flavor with extract of rose.
Bake in a modei'ate oven.
M i!^
I
SNOW (AKK.
277
) L
Two-aiKl-a-lialf cups of coiii-starcli. two cups of su^^'ar,
halt' a ('ii|) of iMilln-, t lie wliitcs of fi^iil ('^\ys, one Icaspooii-
fiil of bakiiii^' powck'i-. Flavor with h'liion.
Dc/icalr While Ciih'.
'rhi'cc Clips of tloiir. two of siii^ai', 1 lii'cc-foui'lh's of a cup
of sweet iiiill<. hiilf a cup of l)iillec. wliites of six e.ii'^'s, one
teas[)oonfiil of l>akiiii;' [towdei'. Klavor with extract, of
loiuon.
W/iih' I Mil 11 ('(iLr.
(.)ne-aii(l-a-h:!lf cups of Hour, oue of sui^'ar, half a cup of
bullcr, wliites of four e,i;',n's, half a cup of milk, 1eaS[)ooiiful
of bakiny powdei-. b'hwoi' with extract of peach.
White Pound Cake.
One pound of su.q-ar, one of Hour, one of butter, whites of
sixteen Cii'.n's, teasi)oonfiil of bakiui;' powder. Flavor with
ext I'act of leuioii. l>ake in a I'atherslow oven asthiscaiie
re(|uires time to rise.
White Snutheru Cake.
Four cups of wliite sui^'ar, one of l)utter, five of sifted
thuir, a cup of sweet milk, two t(>aspoonfuls of l)akinii' pow-
der and white of sixt(HMi e.n'.u's. Flavor with extract of
leinoii. Bake in a vei'y lai'ge pan.
Snoic Cake.
One cup of white su^^-ar, half a cup of butter, one-and-a-
half of flour, half a cup of sweet milk, tea spoonful of baking
powder, whites of four eggs. Flavor with almond.
M
^mm
HIin'llDW CAKK.
If
Hi
•T,
IB,
it
Lurf/c Sii(i/r Cnh'c.
Two cups of |»iil\(>ii/,('(l sii.u'.'ir. Iiiiir :i ciii) of hiiltcr. t \\(j
ol" llonr. ;i Iciisiidoiirtil of bakiii.y |)(»\V(l('i', whiles of oi^'lili'cii
('^>;s. Fla\(ii' with cxtiacl ol' li'iuon.
KciihicLt/ While ('(il:c.
Foili' Clips (»r lldiii'. Iwo of sim'ai'. (»iir of hiil tci'. one of
(■ era III. Hit' wli ill's dl' t w r| \(' (',^;,l;s. two Ira spoon I'll is ol' bak-
iii,i4' [inwilcf. Mavi.r willi cxliacl (iraliiioiid
While Moll ii/(i ill CiiLe.
Our poiiiul ol' siii^'ai'. hall' a poiiiid of Itiit In-, oiir pomiil of
Moiir, uliil«'s of Irii c.uivs. Flaxor with cssriicc of bitte)'
ahnoiRJ.
Silrer ('(iLc.
Our riip of sii.n'ai'. half a cup of butter, oiir-and-a-lialf of
Moui', half a Clip of milk, wliitrs of six (\i;'ii's, traspooiifiil of
baking' powder. Flavor with lemon exti-act.
Deiuiteriiis' C((h'i\
Onr i^omitl of lloiic. two of sii.iiac. lialf a pound of butter,
wliiirs of foiii-trrii r.i;'i;s. 1 raspooufiil of baking' powder.
Fkivor with extract of l)i!tri' almond.
liirfhddij Cdh-e.
The \\'hites of eiiihl e^'^s, 1 hree cups of Hour, two of sug'ar,
one of l)ulter, lialt a cup of sweet milk, teaspoonful of bak-
ing' powder. Flavoi' 1o taste.
Sunshine Cake.
The whites of eleven eg-gs, one-and-a-half cups of white
sugar, one cup of flour, one teaspoonful of baking' powder.
Flavor with essence of orang'e.
]
mm
I
I
r.i{ii>i:s cAKi;.
•J7!>
Take i he whiles ol' cIcncii ci^'i-vs, oiu'-imd-a-hiill' I imildcrs ol"
sil'lcd powdered sim'ar, one liiiid)|ei' of sifted tloiii'. one
U'aspoont'nl of l)akin,u' powder; sift I'onr times, heat the
ti^'^'s to ;i still' froth on a lai',i;'t> dish. a(UI tlie sii^ia r \ cry
li^i'htly. Iheti the IhHir, t hen IhiNor with extract of \anilhi ;
do not stop l)eatiii,i:' until the eake is poured in the pan.
J-iak'o nearJ.N an honr in a moderate oven. I^ake in a pan
tlial has never heen .u'reased. torn up-sidr d(>w n to cool and
wlieii cool take ont l)\' loosenini;' aroniid the sides wilh a
knife. lc(! wlion cold.
AGATE TURK'S HKA1> CAKi': Mol l.n.
Brides' Cake. No. 1.
Throe cups of while sUjU'ar, one cup of bnlter, one of
swe<'t uiilk, four cups of llonr, half a cap of corn-starch,
Avhites of twelve e^'f^'s, two teaspoonfuls of bakini;' powder,
Fkivor wil h extract of lemon.
Brides' Cake. Xo. 'i.
Two pounds of Hour, two of suii'ar, one of bnlter, wlli!(•^
of twenty egi^s, half a teaspoonful of ammonia. Ice when
cold.
Corn-^tareh Cake.
One-ana-a-half cups of suij-ar, same of sifted Hour, one
cup of coi'n-starcli, half a cup of butter, half a cup of sweet
I
<
'h
280
WTTfTE FiUlT f'AKE.
•I
'I
milk, the whites of six c^-^s, two toaspoonfuls of baking-
powder. Fhivoi' will), almond.
Silve?' Pound Cake.
One pound of flour, a pound and a half of sugar, half a
pound of butter, the whites of ei.nhteen eggs, two teaspoon-
fuls of baking powdei* and one teaspoonftd of exti'act of
lemon.
Almond White Cake.
n'he whites of twenty eggs, one pound of flour, one pound
of Inilter, a pound and a half of sugar, one pound of al-
monds, two teaspoonfuls of baking powder. Flavor with
exti'act of bitter almond.
White Cream Cake.
Four cups of flour, one of butter, one cup of sweet cream'
three cups of sugar, one teaspoonful of baking uowder,
whites of ten eggs. Flavor with almond extract.
White Perfection Cake.
Three cups of sugar, three cups of flour, one of butter,
one of sweet cream, one of corn-starch, whites of twelve
eggs, two teaspoonfuls of baking powder. Flavor with
bitter almond.
White Frnit Cake. No. 1.
One pound of flour, one pound of sugar, one pound of
butter, one pound of blanched almonds, three pounds of
citron, one grated cocoanut, whites of sixteen eggs, two
teaspoonfuls of baking powder.
White Fruit Cake. No. 2.
One pound of sifted flour, one pound of white sugar, half
a pound of butter, whites of fourteen eggs, two pounds of
wm
BLACK CAKS.
281
(•liopp(>(l citron, two pounds oC almonds, one lai'ij'o cocoanul;
,ttTatt'd, two teaspoonfuls of baking' powder. Bake slowly
and carefully.
miite Ftmit Cake. No. 3.
One pound of llour, one pound of sug-ar, half a pound of
butter, one teacup of citron, one cup of almonds, one teacup
of stoned raisins, three of g-rated cocoanut, two teaspoon-
fuls of baking powder.
Black Cake. No. 1.
Three pounds of brown sugar, three pounds of butter
beaten to a cream, three pounds of tlour, six pounds of
currants, six pounds of seeded raisins, one povuid of sliced
citron, a glass of brandy, twenty-eiglit eggs beaten sepa-
rately, one ounce each of cinnamon and nutmeg, half an
ounce each of mace, cloves and allspice. Mix carefully and
bake live or six hours.
Black Cake. No. 2.
Two pounds each of butter, sugar and flour, fourteen
eg"gs, two pounds of raisins, three of currants and a i)ound
and a half of citron, one half pint of molasses, two g'lasses
of grape jelly, a tablespoonful each of extract of nutmeg-,
mace and cloves, one teaspoonful of cinnamon, one table-
spoonful of baking" powder. Bake four or five hours.
Black Cake. No. 3.
One pound of flour, one pound of butter, one pound of
sug-ar, two pounds of currants, two pounds of stoned rai-
sins, one pound of citron, one tablespoonful each of cinna-
mon, allspice, mace and cloves, one nutmeg* and thirteen
eg-g-s; one tablespoonful of baking powder and a g'lass of
brandy may be added. Bake in a slow oven four hours.
I
2S2
IILACK CAKK.
IT
IK.
Black Cake. No. 4.
Olio pound of flouf, one |)oiiii(l of hiitlcf, voiles of twonty-
foiir (',i^,ns, one |)ouii(l of sii.i^iir, one ,i;ill of luolassos, six
l;il)l(>.s[)ooJifuls of coai'so Mom-, four pounds of seiilcd i-aisins,
lialf a pound of ciu'i-ants, lialf a pound of citron, half a pound
of almonds, two ouiit't's of .iii-itcd cocoanul, two ounci's of
cliocolate, two tablcspoonfuls of ,i;roiind coJlVt', one table-
spoonful eacli of cxti'act t)f vanilla, allspice, cloves, mace
and nutmeg", one .^"lass of wine, on(> f^-lass of brandy, two
1('as[)oonfuls of l)akin.ii- powder. ]-lake six houi's in a slow
o\en.
Black Cake. No. 5.
One pound of Hour, one pound of buller, one pound of
white su,i^ar. twelve ('^•^•s, two pounds of stoned I'aisins,
two pounds of euiM'ants, one [)ound of citron, one table-
s|)ooiiful each of cinnamon, cloves, alls|)ic(>. white ,ij;in,ij;-(M'
and I'our nutmc.n's, teaspooid'ul of black pcpptM', one tahle-
sj)oonful of molasses, two teaspoonfuls of baking' powder,
one ii'lass of brand v.
Black Cake. No. (i.
Two pounds of flour, two ])ounds of su,ij-ar, a pound and a
half of buttei", ei^'hteen e.n'.u's, two i)ounds of raisins, two
pounds of currants, a pound and a half of citron, two
pounds of almonds, two tablcspoonfuls each of cinnamon,
nutme.y, cloves and ^vhite .ii'in,u'ei', two ^'lasses of Avine, one
of brandy, a teaspoonful of soda, and two of cream-of-tartar
ill a cup of cream.
Lemon Cake.
One cup of butter, three of sui^-ar, four of flour, one of
milk, five e^-g's, one teaspoonful of baking- powder. Add
the juice and rind of one lemon.
1
FIG CAKK.
2s;5
Poor ^r<iii\s Fruit (Uikc.
Oiio-niul-a-lialf cups of l)i'o\vn sii,i;-ar. I wo cups of llniir.
one cup (if liiillci'. one cup of dried dicnics choi)pc(l tine,
tlii'ct* c.ui'.n's, lialf a ciij) of souc iiiillc. loaspoonful of soda,
half a cup of l)Iackl)ci'i'\' .jam. one mil nie.ii', l<'aspoonful
each of cinnamon. clo\t's. nulme.n' and .li'in.u'ci', half a lea-
spoonful of black pe[>|)er, one ,;4'lass of cider.
Fi(i Cake. Xo. 1.
Three pints of lloui-. one cup of luiller, one of sweet milk,
l.wo-and-a-lialf cups of su.i^ar, whiles of sixteen e.ii.iis. tlii'cc;
teaspoonfuls of hakinii;' powder, a pound and a half of liys,
flavored and cut. in strips.
F/(j Cake. Xo. ±
Two cups of sii.i^'ar, one cup of huttei", one cnp of cold
water, three cups of seeded raisins, one pound of li,i;-s. three
cups of Hour ; to wliich add before sifting' two teaspoonfuls
of bakin*;- powder and one e,u',u'. ^lix the li,<:-s in wliojo.
Bake slowly and in rather a shallow cake-pan.
Cnrrwif Cake.
One cnp of butter, two cui)s of su,:;'ar. half a cup of sweet
milk, four cups of llonr, three teas|)oonfnls of bakin,^" pow-
der, live eii';L5-s, one i;-rated mitme^' and one pound of dried
currants floured and mixed in.
!
Luperial Cake.
One pound of huttei-. one pound of su<;-ar beaten to a
cream, one [)ound of floui". the juice and rind of one lemon,
nine e,£i',n's, one pound of blanched almonds, half a pound of
citron, half a [)ound of raisins, one teaspoiMiful of bakin.i;'
powder.
'284
COCOANUT ( AlvK.
'I
i'
Citron Cake. No. 1.
One pound of Hour, one poimd of siiu'iii', ]i;ilf a pound of
bullci". one cup of ci'cain, IwcInc ('.li,i;s. 1 wo pounds (d" citi'ou,
two pounds of almonds, 1\vo loaspoonfuls of bakiny powder.
Cffru)t Cake. No. 2.
One qiuirt of lloui-, one cup of bullei', two cups of su^'-ar,
twelve ei;\i:"s, one cup of cream, one ,i;lass of l)lacl\l)ei'r.\' wine,
teaspoon fid each of extract of almond and nutmeg', one
kirg'c cupful of chopped citron.
Almond Cake.
One pound of floui*, one pound sn^g-ar, one pound of butter,
one pound of almonds, half a pound of citron, Iwelve egg's,
one g'lass of brandy.
Cocoanut Ci
No. 1.
'y .
Beat to a cream one pound of butter and one pound of
sucrar, add eight eg'g's, half a pound of Hour, oiu' nutmeg',
teaspoonful of essence of lemon and half a pound of grated
cocoanut. Mix well and bake quickly.
Cocoanut Cake. No. 2.
One pint of Hour with two tea,5poonfuls of baking" powder,
mix in two cups of sugar, half a cup of butter, five eggs
and one cup of nulk; Hour with extract of almond, grate
lone cocoanut, mix with the stiff beaten white of the egg
'and stir in gently. Bake fiuickly.
Orawje Cake.
Three cups of flour, in which mix two teaspoonfuls of
baking powder; add one cup of butter, two of sugar, the
juice of two, and the rind and pulp of one orange.
\vi:i)i»ixr; cake.
L>S5
Hichtri)- :if (Uihi.
Two Clips 1)1' sii,i;'ai', 1 hrcc of lioiir, one ciii) of milk, li.'ilt' a
Clip of hiiltci', t'oiii' (',i;',:4S, two I caspooiit'iils of haUiii.u' pow-
(It'C. (lie tcaspooiit'iil of extract of aliuoiul, a cup of nut
kcnicls cut Hue.
a rooms' iUtke.
( )ii(' pound of l)iittcr, one |)oiiii(l of white su,i;'ai', one poinul
<if llouf ; two pounds of blatudied almonds, one of seeded
raisins. Iialt' a pound of citron: make the cake l)atlcr
without mi.\iii,Li' in t he I'm it , |)Ut a layei' of hat ter in a lar,i;e
cake-pa II. t hen a iaxcr of ra isins, a Imoiids and citron: lill
t he pan t hiis. put tiii.i^' t he l);it ter on top. Ikike in ;i mod era to
oven t wo hours,
WeddiiKj Cdke.
Fifty e.ii'.ti's. (i\-e pounds of luitter, live of su.a'ar, li\'e of
lh»ur. lifteen pounds of raisins, three of citron, ten of
ciii'i'ants. a pint (»f i)rand>-. Ii\-e tahlespoonfiils of exii'act of
lemon : hake ei.^'ht lioiii s or I on u'cr. This cake makes forty-
three pounds and will keep ;i year.
(Hlvoii I'oinid ( '(ih\
Olio pound of wliite sii.yar. one pound of Hour, tliroo-
(piarters of a pound (if hutter. ten ea'ii's ; drain the liiitter
and sii.u'ar, add the y(tlks of the e,L;'.i;s. t hen tlie Hour and
sli If Ileal en whites, [)ii1 a hixcr of the halter in a pan and
spriidx'le thickly with chopped citron, then another layer
until the {)an is full. IJake two hours.
P/jrtnii/'d Poinid ('((ke.
Ouc pouud of sii,i;'ar, one of hutter, one of Hour, leu en'^i-s ;
i);ike in a hirg'e sfpiare [)aii three iuclies iu thickness; wheu
cold cut in pieces tliree-autl-a-h;ilf inches lon^-, ice top and
1 1
1'
'jsf;
I'OrXI) CAKK.
ff
u
sides; I'onii on 1 lie cak-t' slniid in pyrnnid hcfdr*' llic icin;jr
is (\vy Ity layini;' lirst in a circle live pieces with space
hetweeii tlieiii. o\er llie spaces belweeii lay oIIkm' piei-es,
^•faclually (Irawiii.i:' in llie pyramid.
Poiotd ( 'dkc. No. 1.
One pound oi' biiller, mic pound of lloiii-, one pound of
su^'ar, sixteen e,i;7;-.s ; leaNc out llie yolks ol' four.
I'oioid (Jake. No. 2.
Ileal IIk^ w liites of t \\('1\ c e-i;s 1o a froth, I)ea1 the yolks
li.u-ht : I hen beat in one p(»iiii(l of sn,i;'ar, next add t he w hites ;
ei'eain a pound of hiittcr iintii it looks fro1h_\-, then sift in a
[)ound of Hour and nux allo,i;'e1 her ; adtl a suiall ;L;iass of
brandy.
PouikJ Cake. No. '^.
One pound and a half of Hour, two cups of su^'ar, seven
e.:^'^'s, a cup and a half i)ulter. one teaspoonful of exti'acl of
nutmeg". Mix and bake one hour.
Sj)OV(/e ( \ike. No. 1.
Three e,i:',L;s. one-and-a-half cups of su^-ar, two of Hour,
two 1eas|)ooii fills of bakiii.u' powdc, half a cup of cold ^vatel^
teaspoonful of extract of leinou, I'ake in a nioderale o\'en.
Sj)0)i(/(' ( 'dkc. No. 2.
One |)oim(i (»f su.i^'ar. half a pound of Hour, nine «\u',ii's. the
Jnice of one lemon . si ir su.u'a r a nd yolks of e.i;-.i^s 1 o a cream,
add H(Mii' and lenu)n Juice; add whiles last and bake
(pnckly.
Spo)}(n> ( 'ake. No. 8.
Five cii.u's, one cii|) of su.i^ar, one of Hour. Fliivor with
lemon. Bak(^ oju' hour,
mm
SrOXdK ('AKF<:.
S])0})(/(' Cake. No. 4.
287
( )ii(' pound of sii.i;;i r, one of Hour. Icn c.y'.u's ; stir tlir yolks
of c.ir^^'s and sii.i;;ii' lint il Ii,i:ii1, IxmI 1 he wliitcs and add liuMii
with tlic Hour, Flavoi' witli cxti-acl of lemon. Bake in a
uiodcialc o\('n.
Sjxtuf/c Cake. Xo. 5.
Twelve e.u'lis, their wei.uht in sii,i;a r. 1 he weight of sevrji
in (lour, the \mvv of one lemon. J^ake (jiiickly.
SpojH/c Cake. No. (i.
Whites of foiii'teeii eii'.^^'s, xolks of seven. One pound of
wViite su^'ar. half a pound of sifted lloui'. half a teaspoonfiil
of bakin,!;' j^nvdef, teaspoonfiil of lemon extract. Hake
quickly.
Sponrje Cake. No. 7.
Fifteen v^'i^s, Avoi^lit o'' elevtMi insn^-ar, wcM^-ht of seven
in flour. ;?rate rind and juice of one hMtion. Beat all to-
ft-ether fifteen minutes. Flavor with extract of almond.
Bake one hour.
Sp(»i(/e Cake. No. S.
One dozen e^'ft's. their wei^hl in su,i;-ar, weight of four in
flour, juice and rind of one lemon. Beat well and bake.
Philadelphia Spoin/e Cake.
Pour on(> ,ui11 of hoilinft" water on three-quarters of a
pound of siiftar. stir and let stand; beat the yolks of six
ep-ft's, add to them tht^ fti'ated vind of half a lemon, froth the
whites and pour the yolks on them. l)eat and add the syrup
and beat a^ain until thick, sift in half ;i imiind of flour,
mixing- very gently, add the juice of a lemon, Bake half an
hour,
;i
Ifl'
iiildk
288
SPdNGK CAKE.
i
M
It
!i
Ihdicdlc SjK))i(je I'dke.
On('-j»ii(l-:i-h;ilf tuinljlcrs of piilvcri/cd su;:;!U', two-thirds
of ;i 1 iiiiililci- of lloiif. Mild oiic-tliii'd ol" a 1 iiiublci' of coi'ii
stiiicli. Al'lcr slii'riii^' add tlic whites of ten ep'^s. Bake
slowly.
SontJii'iii Spoiif/c Cdke.
One cut) of ^vjiilc sii^ar, two of sifted Hour in which mix
teaspooiifid of ))aki!i,ii' powdci-, half a cup of cold water,
Ihi'ce e^'gs. Fhivor with exti'act of lemon.
C rerun Spowje Cake.
Two teacups of su,i;-ar, one of cceam, two of flour, four
e,ii-f;s. teaspoonful of baking- powder and teaspoonful of ex-
tract of lemon. Bake ([uickly.
Bniier Sjnnige Cake.
Foui'teen eg'^'s, weiiilil of llieni in su.uar, wei.u'ht of eight
in butter, weight of six in Hour, juice and rind of two
lemons. Stii- rapidly and bake.
Sj^/ce Cake.
One pint of Hour, one teaspoonful of baking powder, one
cupful of brown sugai', one cup of butter, one teaspoonful
«>ach of allspice, cloves, mace, cinnanuin, coriander seed and
gingei'. Bake veiy (piickly.
Marble Cake. No. 1.
LkjIht Part. — Three cui)s of sugai-, one cup of butter,
one of sour cream, Hve cups of Houi', whites of eight eggs,
one teaspoonful of baking powder.
Dark PxVRT. — Two cups of brown sugar, one of molasses,
one of butter, one cup of milk, five cups of flour, yolks of
m
MAUULK V.\K\'].
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ci^'hl' c.ij'i^-s, Olio teaspoon fill of l);ikin^' puwdcr. one lablc-
spooii cai'li of oxii'act (if cloves, nut me,::-. ,i;iii.i;('i\ ;ills|)i('(',
lemon, bittci' almond and IcaspoonTnl of cinnamon ; pni in
pan in altui'iiale layers, l5aUe an hour.
Marble ('ake. No. -2.
LlcmT Part. — Three (.•u[)s of while sn.iiar, oik^ oI" hnllci-.
flv<; of Hour, wliites of nine eg'^'s, teacii|» of milk, teaspoonfnl
of baking- powder.
Dark Part, — Two cups of bi-oun sugai-. on<> cup of
mohisses, one of sweet iiulk', one (tf I)ii1 ter. li\'e cups of llouc.
two teaspoonfnls of baking- i)o\V(lei'. yolks of nine eggs, a
Avine glass of mixed spices linely powdeicd ; pul in a pan
ill altei'iiato layers. Bake (juickly and ice with chocolate
icing'.
Marble Cake. No. ;i
Light Part. — Wliites of seven eggs, tli fee cups of white
siig-ai', one of butt(M', one of milk, four cups of Hour, in
which mix a tcaspoonful of baking powtler. Flavor with
extract of lemon.
Dark Part. — Yolks of seven eggs, three cups of 1)rown
siig'ar, one cuj) of butter, one of sweet milk, foiirof Hour.
one teaspoonfid of l)aking' powder, one teas|)oonliil each of
cinnamon, allspice, cloves, mace, ginger, black pe[)per and
nutmeg: put in pan spoonful of each at a thiie. l>ake an
hour and a half.
Mai'ble Cake. No. 4.
Make cake battler as dii-ected for white cake, take out one
teacup, add to it five tablespoonfuls of g-i-ated chocolate,
moisten witli milk, flavor highly with extract of vanilla ;
pour a layer of the white batter in the pan, then tli'op the
chocolate batter in spots over it.
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White Part.— Two cup^oi w liitr •^ll,«.vill^ on.' of l.utlci-,
one of sweet mill<, t liree-;iii(l-;i-li;iir d' Hour. 1 wo li'as|t(.(iii-
I'llls ol' bilking' |)()W(lei\ whiles of ei,:4lit ei;i4's.
liKI) PakT. — One (Ul) of i('(i sii-ai'. Iiiiir ;i Clip ol' l)ii1 ter.
hair a cLi[) of milk, whiles of foiii ei^xs, two cups (jf IhHir,
one UMspoonl'iil of I)al<ln,i4' puwcler. one teacnp of laisins.
Pill llie fed pari around Ihe lube ol" the i>an and tlie while
aiound llie edye.
T/p Top Cake.
One CiX-:^ one lablespoonlul ol" l»ulter, one cup of sui^ar,
one cup of milk, two cups of lh)ui', a teaspoonruj ol' bakinj^'
powdei'. Flavor willi oxlracl ol' lemon.
Lonf Cake. No. 1.
Three cups of spon.^-e dou.yh, one cup of sug'ai', oue of
rtoui-, thi'ee eii'^s. oue leacu|) of i-aisins. Flavor with extracl
of lemon. Let rise as li.nlit bread auil bake.
Loaf Cake. No. 2.
One cup of su.i;'ar.1ialf a cup of l)utler. yolks of four eij'i^'s,
two cups of Hour, half a cu|) of sv^eel luilk. one cup of seed-
ed raisins, teaspoouful each of cinnamon. I'hnes and nul-
meg"; one cup of bread sponge slirretl in last..
«■
Loaf Cake. No. 8.
Two cups of light doug'h, two cups of sugar, one cup of
buttei', one cup of cream, two cg'gs. half a teaspoouful of
soda, teacup eacli of raisins and cui'ranls. oiw teaspoouful
each of cinnamon and mace, one grated nutmeg ; mix in
flour to make stitf ; let rise aiul bake.
I 1*
NKW Vi; Alt S CAKK.
2J)l
Five Clips of sii,i;';ii'. Iliit'c til' lnillcr, 1 wo of milk. It'll of
Hour, six (',u'<4's, 1 lire*' mil iiic.ii's. ;i poiiiKt of seeded raisins,
one i^'i'iited lemon, one iiliiss of wine or :i stn;ill cup of
molassL's. Bake two lioiii's.
(.*ream onc-and-a-lialf poiiiids of hiiller. add the l)ea1en
yolks of lifleen e^'.ii's, slir in one-aiid-a-lialf pounds of white
su.j^'ai', l)eat well to.uct her. t lien add oiie-aiid-a-half pounds
of sifted Hour, t hree tea spoon fills of ha kiii.i^' powder and 1 Im^
whites of t he e,ii',i;'s ; ii'iate t wo lemons in half a (Mip of mo-
lasses, add it with two pounds of liiiel_\- elio|)ped almonds,
two pounds of seedeil raisins and one |)oiiiid of sliced citron.
Bake two hours in a modei"ite oven.
ill ({('[! niss Cake.
']'wo cups of corn-starch, six of Hour, llirce leaspoonfuls
ov l)akiiii;' powder. tw(t cups of hiitter, thi-ee of siiu'ar,
one of sweet milk, whites of fourteen e.u'.ii's and two tea-
spoonfuls of extract of lemon. Hake and let cool, then
take a lon.u' sharp knife, cut it t hroii.uh t he middle. ]Make
an icin.i;' in which mix one pound of li.iis. one pound of
raisins and one pound of almonds ; put a layer betwoeii the
cake and on top and all o\"er the sides.
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Lunch Cake. No. 1.
Bi'cak two eg'n's in a cup. pour in one larsfe spoonfnl of
butter, lill tlie cup witli sweet milk. Have r(>ady a cup
and a half of Hour and one leaspoonful of l)akini;' powdei"
sifted iou-ether. Add one cup of suii":ir, Havoi' with lemon
extract and stir all toi^'etlier. Have the oven \'ei;\' hot and
bake immediately.
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T^mirh Cake. No. 2.
Tiikt' oii('-;iiul-:i-li;ill' cups nl' lloiii'. out' Iciispoonriil of
l);il\ill,ii' |)(i\\(lri'. niit'-;i ii(l-;i-li;i ir cups cil .sii^;:ii' ;iii(l (iiic
(■tip of hiillcr. lie:)! tlic liiillcr iiiid sii,i^':ii' tn ci'c:iiii. t licii
!ul(l llic Hour and slir in (Hic cn.i:' al a 1 iiuc until .\ on lia\».'
put in live. Flavor willi cxliacl of lemon.
Feather Cake.
Four cups of sn.iraf. Ilncc cups of Hour, hall" a cup of
luillcr. 1 \\(i-t liii-(ls oj' a cup dl' s\\ rcl milk, two Icaspoonl'nls
of l>akin,i;' powder. 1\\(t ei;,:;'s. l<'la\(ti' with exlracl ol' lemon.
Ciohl Cake.
Three cups of Hour, two leaspoonl'uls of hakini;' |»o\v(ler.
half a cup of huller. V'olksof ten e,i.;',:^s. one cup of sweel
milk,1\vo cups of suiiar: heal all to^vlhei". Flavoi- with
extract of lemon. I'akeone hour.
Honey Cake.
One |»int of Hour, two teaspoonfuls of bakin.y |)o\V(lei-.
two eii\j4's. half a cup of Itutler. one cup (»f su.i^'ar. mie cup
of hone\ . one t ahjespoonful of carawav seed. Hake in a
moderate oven.
ShreicshH)'// Cake.
Three cups of su^ar. one of l)utter. t liree eii'ij's.one cup of
milk', three cu|)s (*f Hour, t wo teaspoonfuls of bakiui!' pow-
der. Flavor with extract of rose. Hake in a modeiatc
oven.
KeiAaoky Cake.
One pound of sui^ar, half a pound of ]>utter. whites of tliir-
teen ep'ij's. yolks of throe, one pound of llour. two teaspoon-
fuls of baking powder. Fhivor witli nutniei;'.
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W'ds/iiiH/hiii ( '<ih'.
Two cups <»r Sll.-^;il'. ollf-.iml ;i-li;iir cups of l)llt t ci\ xolks
t^'( six c.i^'.n's, one Clip of civiitii. line pint ol' Hour, uiic tc;i-
spooiiriil of cxtiMcl of \;iiiill;i. on.' imciip cacli oT seeded
iviisiiis. seedeil currauls and sliced cit roii. Make one-aiid-a-
liair lioiii's.
Cnj) (Uih(>. No 1,
< >lie cup ol" hiitler. I wo eiips of siii^'ar. I liree e.ii'ii-s, one cup
of mill'., four cups of Hour, one teaspooiiriil of iMkiiii;' pow-
der. I^'la\ tu- lo taste.
('ifl> CuLv. .\
o. li.
Tliive cups of sii,u-ai', (Hic-aiid-a-liaH' of I)ut1ei'. iiv(> cu|is of
ll(»iii', two teaspo(uifuls of l»al<iu.i;' powdef. tlicee eu'ifs. a
teacup eacji of seeded caisins and cui'i'aids, one i^'lass of
wine. Kla\(>r to taste. UaUe in a niodci-atc oven.
Cup Culr. Xo. X
One cup of I>iit1ec. 1 wo of siiua r, li\e (m:'l;'s. half a cup of
milk-, t wo-and-a-lialf cups of Hour, one leaspoonfiil of Pak-
m.ii' powder
a\()i' wit li e.\t lact
ol leiiioli.
Chj> ('(tkc. Xo. 4.
Tlicee cups of su-'a)\ one cup of hiitter, one of sweet
)nu
six e,i;\i;'s, fouc cups of llour, two teaspooufuls ol
bakiiii;' powder. Flavor with extract of Iciuoii.
Delicious Cup Cake.
Two cupsof su.i4'ar. (Uie cup of l)iit ter. one of sweet ci'cani,
foui- c,i;',i4's, tjiree cups of Hour, two leaspooiifiils of i)akini4'
powder, one (Uip each of almonds, li-s and citron. Flavor
W'itli extract of oran !;•<?.
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VIUCaXIA f'AKR.
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lli<(uks<iiriii(i ( '((kc.
'r\v()-;iii(l-:i-li;iir pounds of Hour in wliicli mix tlii'ct' Ica-
spoont'iils of hiikiiiu' powder, I wo pounds ol' l)nlt('r. Ilircc
pounds of sM,i;;ii-, t w cnl \ - four (',i:',i:'s. half a pound of Ix'alfii
almonds, 1\\(» .^'lasses of l»i"ind\' (wine .u'lasscs). a Icacup
of preserved lemon peel, and t w o 1al)|espooid'uls of extrael
('I' I'ose. r>ake in a moderate oven two hours.
J>irl/i(l(i// ( 'dke.
( )iie |)ound of su.^'ar. half a |)ound of butter, one pound of
Hour, two teaspoonfnis of Itakin.i:' powder, one cup of sweet
cream, ei^iild e.i^'.iis. Klavor with extract of orauiie.
Virginia Cake.
OiK' cup of butter, three cups of sui^'ar, one of civam, foui-
cups of Hour, two teaspooid'uls of bakini;' powdei', six eii.us,
one teacup of I'aisins. Klaxoi- with extract of lemon.
KvtIJe Cake.
One pound of su,i;'ar, one pound of bidter, one pound of
Hour. on<' teaspooid'ul of l)akin,i;' powder, twclxc e,ij;'iis. one
i;'rated Iimmou. Stir all t he materials rapidiv, wit h a st I'on.i;'
iron spoon, in a l>rass kettle o\era \'er\' slow lire. When
ver\' li.u'ht, pid in a greased cake pan and l)ake.
Old Time Cake.
( )ne cup of butter, one cup of brown suii'ar, 1 wo cups of
molasses, four of Hour, live <\u'.i;'s, a teaspoonfui of soda dis-
soJN'ed in half a teai'ii[) of cream. l''la\'oi' witii spice.
TTarres/ Cake.
Tiii'ee pints of Hour sifted with tiiree 1eas])oonfuls of
bakin.^' powder, one pint of soft l)utter, one ([uai't of sugai',
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livt' ,i;'ills of new iiiill<. Ii;ilt' a |iin1 of ycasl. Hirer t'li-a's,
Iwi) cups of st'cdcd raisins, half a ciii) (if molasses. 1 wo
te;is|)ootiriils of ciiiiiaiiHui and niitiiic^- each. Mix and lei
rise. When lii;lil hake in a inod'Tate oven.
Quick Ihirnsl ( 'dkc.
Two cups of su.i;ar, one of hufter. 1 hree-aud-a-half cups of
floui", one teaspooidid of halsiui^' powder; l)eat 1 he whiles
of two ct;i4"s to a frolh. thicken wilh sim'ar and chocolale
and Muvoi- wilh exiraci of \anilla. Spread over Ihecake
wlit'ii l)aked and set in the o\cn to hai'den,
P(ir/'s Cake.
One pound of huller, one pound of sii.u'ar, one |)ound of
coi'n-slai'ch, two 1eas|)ooid"uls of hakin.u- powder, u kites of
twelve ei^-.^-s, yolks of ci^-ht. .I5eat all toj^cther and bake
one hour.
Jcnuij Li 11(1 ( '<ik(\
(Ji-eain two cu[)s of suj^-ar and one of l)utt(>r, aild Hie
wliites of ten and yolks of three e.i:ns. four cups of Ih.nir,
two tens|K)otd'ids of bakiiiii' powdei-. I'lavor with extract
of vanilhi.
Fdiiiilji ('a/.-<'.
Take six ounces of i-ice lloui-. one cup of wheat flour, lialf
a pound of sui^'ar, nine eii-ys. one ounce of cai-a\\a\' seed,
one teaspoonful of liaKin:^' pow(l(>r; mix all toi^-ether.
Flavor with nut inei:-.
7Vh Mi I, life Cilice.
One cup of butter, t wo-aud-a-lialf cups of Hour, teaspoon-
ful of baking- powder, four ci^.i^s, two cups of su.i;ar, one cup
of cream. Flavor with extract of lemon.
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'■29i\
LAYKi; < AKKS.
Whor/Jchcrr// (Uiko.
One pound ol' sii,u';ii', li;il1" a poiiiid of buttoi', sovpii (\£i',ii's,
one (jiiai't; of I1<mii', one Icaspooiil'iil of l)al\iii^' |)()\vcI{M',
one mil iiit'i;' and Icaspoonfiil ol' niacc. Aftcf mixing', stii'
in a (iiiarl. of tlic iK'n-irs, lirsl dustini;- llicui with Hour,
iiakc in a slow ov<'n.
LAYER CAKES.
Ahnond Cake. No. 1.
Two cups of suii'ai', two tablespoon fu Is of butter, one cup
of milk, two cups of llour. whites of six e,i;,i;s. two teaspoon-
fuls of halsin^" powdei* anil one teaspoonfiil of extract of
lemon, liak'e in jelly cake pans. For Iilliii,i4'. pountl line
in a moi'tai' two poiuids of almonds, beat Iwo e<i'.i:"s, add a
cup of su^ar, then the almonds and a teaspoonful of extract
of vanilla. Spread betwetMi 1lu> cake. Ice the top and
sprinkle with chopped almonds.
Almond Cake. No. 2.
Beat the whites of twelve e*i\iis, sift two lai'^'<? colfeecups
of su,i;ar and one cup of Houi'. Ihi'ou.i^'h which has been
mixeil a leaspoonful of bakin.i^- powder, slic very i^cntly
and do not beal. l)ake in Jelly pans. For tilling', take
half a pint of cream, yolks of foui' e,i;-.ij;'s, half a cup of
su.n'ar, teaspoonful of coi'n-slarch ; boil Ihe ci'eam and beat
Ihe oilier in,ii'redien1s in with half a pound of finely chopped
ahnonds. Spread the cake with the mixture Avhile hot.
('o\'ei' the loj) with icin.n' and chop|)ed almonds.
Cocoarmf C<(ke. No. 1.
CVeam two cups of sui^'ai- and half a cup of butter ; mix
one cup of sweet milk, three-aiul-a-half of Hour, one tea-
spoonful of baking- powder and the whites of four egg's.
1 1
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COCOANL r CMIK.
'J!t7
Flavo)' will) cxli-act of nlmoiuls. I'akc in jelly liiis. rirati*
(MK' cocoaiiiil. heal ilic whites o\' Iwo e,i:',i;-s \v i 1 1 1 a leaenp
ol' s)i<;'ai', mix with t he cocoaimt and spread ev(>nly on the
layers of cak'c when cold.
(/ocofnni/ ('((he. Xo. 1.
Two cups of su^'ar, half a cup of hutter, one <'up of uulk,
three cups of (lour, teaspooid'id of i)akin.i;' powdei\ three
cft-<;'s. Klavoi' wit h e\t ract of aluioiid. Make in jelly cake
pans. For lillinu'. .u'rate (Uie cocoaunt.add the whites of
three c^'<i,"s aud one cup of su,<;ar. Spread hetweeii the cake.
(*(>c()(iiiiif ( '((Ice. Xn. '.',.
Ci'eani three cups of siii^ar and one cup of huLter to^etii-
er : add four cups of Hour, half a cup of luilk, two tea-
spooufuls of bakin.i;- powdei'. whiles of twelve <',iii;'s aud two
teasjiooufuls of extract of lenu)n. Hak'e in jelly cake pans.
Make icin.i;' and mix in cocoanut, spread ovt'r the cake aud
let dry l)efoi'e |)ut1in,u' on another layer. Spi'iukle cocoanut
thickly ovei- the cake after icini;- it . Cocoaiuit, ^"rated and
niixeil with i)owdered su.nar uiakes a nice tilling" for cake.
Aiujcl Cocoanut Cake.
Two cups o, powdered su,i;'ar, one of hut ter, thret^ of flour,
one Leaspooufid of hakiui^- powdei'. whites of eii^'ht e^'^^'s,
half a cu|) of milk, b'lavorwitli extract of vaiulla. Hake
in jelly cake pans. Spr(Md the top of each with thiik
icin^", then the i)ottom; let dv\ and sprinkle thickly wit h
cocoanut. When the cake is as lariz'e as desired, ice all
over and sprinkle with the cocoanut.
C/iocofdfc C<(Li'. Xo. 1.
Two cups of sug-ar, one of l)utlcr, three e.n'^'s, half a cup
of milk, three cups of iiour, one tcaspoonful of baking- pow-
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(Icr. I^'laxor with cMimcI of \;iiiill;t. Uakc in Jelly cake
[)aii. Vov lillin,i;\ boil two ounces of chocolate, one cii|) of
sii*;-ar and half a cn|) of milk. Wlien thick, let cool and
spread between the cuke.
Cliocohtti' Cdkc. No. -l.
Cream one cup of biitt.er and two of su;;ar to^vthei- ; add
one cup of cream, two cups of tlour and one of coiai-starcli,
with a teas|)oonful of bakiii.^' powder sifted in: the whites
of st>ven e;4'^'s and a teaspocjuftd of extract of \anilla.
Uake in .jell\' cake pans. For lillin.i^'. boil three cups of
su.u'ar with one of water, in wlii'-h i^-rate half a cake of
chocolate and stir in the whiles of three e.iZ'ii's. S|)read
between 1h(> layers of cake and nn the top. Or, till with
two cups of su^'ar boiled slowly, in wliicli stii- one cake
of .n'l'ated cliocolate, the l)eaten whites of four e.i;'^s. the
juice of one lemon and a tal)lespoonful of extract of \anilla.
Chocolate Cuke. No. 3.
Two cups of suii'ar, fom- e.ii'irs, on<* cup of milk, two of
flour, a tcaspoonful of l)akini;' powdei'and same of extract
of vanilla. Bake in jelly cak<' pans. For till in,i;', l>eat the
whites of tlire«^ c^^iis, witli one cu]) of su^'ai', three tal)le-
spoonfulsof ,t;rat(Hl cliocolale and one teaspoonful of vanilla.
Mix smooth and spread between the layers of cake and on
top.
Chocoh(fe Cake. No. 4.
Two cups of suii'ar, seven e^-.i.;'s, one cup of Hour, one tea-
spoonful of bakini;' powder, same of extract of vanilla,
Bake in j»'lly cake pans. For lilliui;', boil oiu' pint of milk.
two tablespooid'uls of butter, oiu' cup of su^'ai", tablespoon-
ful of c'oi-n-stai'ch, yolks of tiiree e^-fts and one teaspoonfid
of vanilla. When cool spread between the lasers of cake,
T
CREAM ( AKK.
(^r(<ini ('<(/,('. Xn. ].
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Boat till rcc (\ii\ii's. si ir in ouv (MI|) of sii,l;';ii'. onc-and-a-lKiir
Clips of ll(»ui\ one Iciispooiifiil of iKikiiii;' powdci', 1 wo 1ai)l('-
spooiifiils of cold watci'. I!;ikc in Jcllx' c;il\C pans, l^^or
lilliiii^'. lioil one pini of inill< ;iiid I wo 1;il)|cspoonfiils of
coi'ii-sla I'ch. add two wcll-l)r;ilcn c.i;;;'.. one cup ol' sii,u';ii',
and half a cup of I)ii11rr. b'l;i\(ir with extract of \aiiilla.
Spread between the la vers of cake.
Crcdiii ( 'iiL'c. Xo. •.',
( Veani one Clip of su,u';ii' and fourth of ;i cup of biiltec:
add half ;i cap of sweet niMkniid oiie-;i iid-;i-lialf cups of
lloiii-. with a teaspoonfiil of hiikin^- powder silled with it ;
hak'e in Jellv cake pans. Heat \eiv li^ht the yolks of
two (\i;',us. one cup of su,u"a r. t wo tai)lespooiifiilr. of ci'cani.
I'^laxor with extract of \anilla. and spread l)etweeii tlie
layei's of cake.
Ice (^rcnm ('<il:<'.
]\lake white cake and l»ak<' in ji'll\- cake pans. For (illin.u',
take a pint of cream, whip it until \er\- thick, sweeten and
l1a\"or w it h ext ract of \ a nil la : cho|» line a pound of i)laiiched
aliHtuids. stir ill the cream, and put in thick la\('rs helweeii
the cake.
Ixdisin C<ik('.
Cream one cup of butttnand t wo of su.ii'ar : a f hi 1 he whiles
of six e,u;i;'s, two cu|)s of lh)iir, one ti'aspoon of bakin.i^"
powder, and half a cup of sweiM milk- ; bake in jelly cake
pans. For fillini:', take a teacup of white sii^'ar. moisten
with a 1ables|)oonful of water, boil iinlij 1)ri1tle. remove
from the lire and stir in the white of one vixi:; Ix'ateii still",
add a Clip of stoned raisins chopped line; spread between
Iho layers and ice on top.
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500
CHRISTMAS TAKE,
("(inni/cl ('((1:c
Two (Mips of sii,u;ii\ li;iir ;i cup of iiiiltff, liulf ;i cup of
milk. 1 w (t-;i ii(l-;i-li;i ir ol' Moiir. diic IcnNpooiit'iil of l>;iUiii,<^'
po\V(l('i';ili<l t lilTC (\i;74s, UaUciii jell v cmI^c |>;i ns. h'oi' lilliii,!;-,
t;iko one piiil of l)i'o\\ii sii,i;;n\ I ;i Itlfspooiit'iil of l)iillt'i\ li;iir
;i Clip of iiiillc. ;iii(l IkiM" a cake of clicxolalc. put in a skillc!
(leaving' oiil tlic milk) and iin'll. slir iiiilil almost hiinit,
I licii i)oiir ill t he milk : spread wliile hot bet ween llie cakes.
Fit I ('((L-c.
'^rwo-and-a-hair Clips of sn.u'ac, half a cup of I)ii11ei', half a
Clip of milk, whites of ten e.i:',us. four cups of Hour, three
1eas|)oonfiils of hakin.i;' powder: hake in Jellv cake pans.
Sjn'cad with iciiii:', then spiinkle thick with liiiely chop])ed
(i^s. Ice 1 lie tuj).
^1^
(^/ir/'.shin(.s ('(iJ:c.
wo Clips of sii,i;ar, half a clip of i»i
liter, half a cup o
cream, ei^'ht e,i:',i;'s. four cups of thuir. two teaspoonfiils of
l)akin.u' [xiwdci. Take out a third of this mixture and
liakeiii je||_\cake pans: add 1o the rem:iiiiiii.i;' Icitter. one
tal)lespoonful of ,i;'roun(l allspice, ciuiiamoii and clo\-es. and
a (piarter of a pound e;icli of chopped raisins and citron;
hak'c ill Jellv p:i US and put hetween the la vers of cake, wliicli
should first he co\-erecl witliicin^'; put the la.^ers allcrjuite
lijA'ht and dark.
Crazi/ (\ih-f.
I'eat one cup of l)utter. add t wo cups of Moiir in whicli lias
been sifted a teaspooiiful of 1); iviiii;' powder, stir in one cu|)
of Jiiilk and two cups of siii^ar. lasllv add t he whites of I'i.uht
ei4',i;'s ; hake in Jell\- pans. Foi- lillinii'. lM»il two cups of sii.iiar
with two tal)les[)()()nfuls of water until brittle, remoNi? fi'oiii
tlie lire uiul slij- in the whites of two e'^'ys ; utkl a teacup each
T
V^fF^
(M'KKN (IK ("AKK.
:m
of clioiiiicd i"iisiiis. fit i(tii ami li.us. Spread ln'lwccii tin;
lasers ttf cake unci iic <»ii l(t|).
Nc(ii>()l/I((ii (Ut1,-('.
One Clip of hrowii sii.uar. two (',i;-,i;s, half a cup of hiillcr,
liair a Clip of molasses, halt' a ciip of s1roii,i;' coIVim'. three
Clips of Hour, one leaspooiifiil of liakiii.i^' powder, one cup of
raisins and one of curraiits : a tea spoonful each of ciiiiiaiiii»ti,
cloN'cs and mace; hake in jelly pans. 'IMieii make for wliile
pari ;i cake of two cups of sn.u'ar. one of hiitler, one of
milk, llii'ee of Hour, a teaspoonfnl of liakin.u' powder, the
whites of f<»iir e.n'.ii's ; hake in Jelly pans and put to.^ether
alternately with dark spreadin.ii' iciii^;', flavored willi cxt racl
of vanilla, hetweeii. Ice the top.
Queen of C<iJ:e (Ori(iiii(il).
FoK White Part. --T;ike half a pound of sii,i;'ar, twotablc-
.spoonfiils of butter, half a pound of Hour, whites of six
oii'it's. two teaspoonfiils of i)akin,u' powder, one ,ii'rat(>d cocoa-
nut, half a pound of citron cho|)ped line, one |)oum(I of
blanched almonds cut in v(M'y thin slices. Fla\"oi' with
cxli'act of almond : bake in three Jelly cake pans.
For Dark Part.— Half a pound of sii-ar, a (piarter of a
pound of butter, half a pound of Hour, two teaspoonfiils of
baking- [)owder. yolks of six c^.ii's : add half a pound of
seeded i-aisius. half a poiiiul of currants, a (piarter of a
pound each of chopped cit roil and li.ii's, half an ounce each
of cloves, iiuliiie,i4',. mace ami allspice, a wine iilass of
brandy; bake in Jelly-jiaus. ]\[akt> an icinii' of three cups
of sui^-ar and one of water : IxmI until l)rittle, take from the
stove and stir in the whites of three e,ii',i;s. Add half a
teacup each of minced almonds anil lirated cocoanut.
Spi'ead alternately on the black and white cake and put
together. Ice the top with plain icing-.
>H V
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i
1
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TIIANKS(il\ IN(i CAKK.
Ii'ihhoii ( '(iLc
Two-aiul ;i-li;iir vy\\)s of sii,i;;ii', lialf a iiip of hiil tcf. one of
swct'l milk, tour of lloiir. t wo Icaspooiil'iils of hakiii,:^' pow-
der and six c^'^s : divide in tlii'ee parts. Iwo of wliicji
bal<e ill vei'V (le('|) Jelly pans. 'I'o llie reniainini;- tlnrd add
one Clip of raisins, one eiip of ciirraiits. one of cliopped
cilron, one leaspoonfiil eacli ol' powdered cIoncs, mace,
alls|tiee and nntnie,:;': l)a l<e in Jell_\ cake pans. Spivad with
currant Jel]^\- and i)nt toyolhei- altenialely.
Make l)atter as loi- white cake, l)ake in live jelly cake
pans. I^'or tilling' make iciiii;' of tlie l)eateii whites of t'om*
e^'i^'s. t liree cups ol' sii,iiar and t wo 1eas|)()oid'nls of \anilla —
divide — in one hall' mix a leaciip ol' chopped almonds, in IIk^
other the sanu' ol" linely cliopped li.iis: spiead alternately
on the layers of cake. Ice 1 he top with plain icin^- and
sprinlviu thiclcly with grated cocoaiiut.
1
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I
Velvet Cake.
Two Clips of sugar, six eggs, two-and-a-lialf cups of lloui',
one teaspoonfiil of l)ak'iiig powder: beat the yolks of
tlio eggs, atld the sugar, then the whites of the eggs, and
one teacup of lioiling \vater Just Ix'fore mixing in the tloui-.
FLivor Avitli extract of \anilla ; bake in Jell^\- pans and put
togethei' witli vanilla icing.
Peach Cake.
Bake sponge cake l)atttM' in Jelly cake pans, cut the
peaclies in tliin slices, roll in siigai'. whi|) a pint of thick
cream, sweeten and lta\oi', put the ])eaches on the la vers of
cake, pour cream over. This may be done with ripe straw-
berries.
TT
w
MOLNTAIN CAKK. Mdo
While MoHii/tiiii ('ii/:r. Xo. I.
Two cups of sii.uai', li;iir ;i cup of hultci', one cup of sued
milk, IliiTc of Hour, 1 wo Icaspoonfuls of hakin.i^' powdci-,
whiles of ciii'iil i'lXi^s. Put to.n-cliu-f w ilii iciii.u'. o\t'i"
wliicli spi'inUk' lliicklv ,ii rated cocoa nut.
While. MoiuiUdit Cdkc. No. 2.
]\Iake six or ei.iilit thicknesses of li-ht spoiip' caUe. Bake
ill jelly pans, Kor lillin.n", ,i;'ra1e one cocoa nut and I wo lem-
ons ; add the juice and rind of one oi'an,i;e. si ir in t he whites
of six e.ii'.n's beaten \er\' li,L;lit , one pound of suii'ar and llie
milk of the cocoanut. Spread hi'tween tlu' la.N'ei's of cake.
Moinddiii ('((ke. No. 1.
Make batter as directed in lasl recipe. Hake in .jelly cake
pans. For (illin.ii", beat to.ii'el luM' one cup of currant .jelly,
two cups of su^'ar and the whites of thi'ce c;4'^s. Spread
between and ice the top with pink icing-.
'i
'i
I
I ]
Mountain Cake. No. 2.
Two cups of su^'ui'. half a cup of butter, half a cup of
milk, three cu[)s of Hour, a teaspoonful of bakin;;' powder,
whites of ei,i;']it <'g',us. Flasor wit h extract ofleiiu)n. Bake
in jell.v caki> pans. Ice each cake separatel.\', let cool and
coN'er with currant .jell.\-. then foi-m a larye cake and ice all
over with pinl< icing.
JelUj Cake. No. 1.
Boat ei.ght e.q\ii's ver,\' liglit. cream half a poutid of sugar
and (piarter of a poiuul of butter tog(>thei', with thre(>-
quartei's of a pound of Hour, a teaspoonful of bakin.g pow-
der. Bake in jelly pans and si)iead with any fruit jelly.
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II
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FKM.V (XKK.
Ji'lfl/ CdLc. Xo. •?.
Four Clips «»r sii.iiiir, rniir cups of lloiir, oiic dd/cii c.<4.i:'s,
two Iciispdonriils <»r cxliacl (if lemon. iJiikc in loii.i;',
imnow (lii|ipiii.i;' piiiis. Take oiil. Spread willi ^•rai)c or
ciiri-ant jelly and roll.
Lcninn JcUij Cake. No. 1.
Oiie-and-a-hair Clips of sii^-ai-, half a cup of hiillei', lliree
Y^ lloiii', (wo leaspoonfiils of l)akin^- powder, lialf a cup
of milk and six e,i;,i;s. IJake in Jelly cake |)aiis. For
lining", t;ike a colleecup of su,u'ar, two lahlespoonl'iils ol' hiil-
tor, two eii'i;s, the juice ol' two lemons; boil until thick.
Let cool aud spread between cakes.
Lemon Jellij Cake. No. 2.
Make spon^'e cake batter for six thicknesses of cake, bake
in shallow Jelly cake [)ans and spread with lilliiii;' made of
two ^-rated lemons, a quarter of a pound of l)utter, half a
pound of su.i;-ar and the whites of six e^'^s. Let boil a few
minutes.
<^.
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Lemon Jelly Cake. No. ?>.
Bake spon.i;"c cake batter in Jelly cake pans. For jelly,
take one cup of su^'ar, one hMrum, one e^^y, one hir^^'c ai)ple
fi'i'ated ; boil all tog^ether. When it thickens spread be-
tween the cakes.
Orange Jelly Cake.
One cup of hunter, two of sugar, four of flour, two tea-
spoonfuls of baking powder, one cup of cold water, three
eggs. Bake in layers. For filling, take the juice of two
oranges, a cup of sugar and one t'p;p;. Mix all together and
spread between the layers of cake.
DIRECTIONS F()I{ KiXG.
3or.
OfdiK/r CuLc.
M;ik(? spoii.u'c <':iU(> I);it1('i' and Icikc in .jelly c:il<(' |)aiis.
For Jelly, lake Iwo pounds of while su^ar, S(|Uee/,e in llie
Jince of live oranges anil three h'uions : stir smooth and
spread hetween i he layers of cake. < >r, heal the whites of
t w () eii'u's to a I'rol h. s(|nee/e the juice ol' two oran.u'es a nd
^rate th<' |>e('l in t wo Clips ol' su,i;ai'. Stir all to^vt her and
S[)reail l)et ween 1 he cake.
riiicapph' Cdh'c. Xo. 1.
Make hatter asdirected for white cake. IJake in jelly cake
pans, (irate pineapple. s|»rinkle with sii.i;ar and spread
between two layers. ^lake icin^' and llavor with e\ti"act
of pineapple. Cover lop and sides with frosliny.
Pineapple Cake. No. 'I.
Thi-ee cups of su^-ar, one of butter, half a cup of milk,
six e^'^'s, four cups of Hour, two teasj)oonfuls of hak-
\n^ powder. IJake in ,jell\' pans. ^Nlake thick' l)oiled
iciii^' in wliicli sipieeze the Juice of two oranges. Spread
thick over the cake and spi'inkle with .i;'rated pineapple.
DIRECTIONS FOR ICING.
There arc various opinions as to the length of lime frost-
ing- shoukl be beaten, but that it should be thoi'on.iihly
beaten is vei'\' imjiortant, also that the eg'gs be fresh and
the sug'ar of the l)(>st (jualily. IJoiled icin.i;' is more
economical tlum the cold icin.t;', antl when properl\' made
is equal I \' as ^'ood.
As e.^\i;-s vary in size it is didicult to always decide the
quantity of su,i^ar reiiuired, and practice alone will teach
how stilf icing- should be made.
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iCINTi.
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Soff Icinf/.
Ten tfuspooiil'iils of su;^;ir 1o one r'^x^'; heat Iwciily
luiiiiilcs.
JciiKj. No. 1.
Wliilcs of Ihi'cc c^'i^s heal en lo a IVolli and one poiiiul of
su^'ar, pM'al vi'r_\- li,:4'lit and season willi cxt racl of lemon.
IciiKj. Xo. '.'.
Beat four e^'.n's ; whip n: a pmnid and a lialf of Itesl*
po\vil(M'eil su^iai'. heat smooth, achi the Juice of one lemon
and a fe\s' drops of i(>nion extract; l)eal tweidv minutes;
put oil tlie cake witiia Unife or pour on in lar^c spooiduls.
To color icin,i4', i)e sure to use a coloring' preparat ion ent irely
fi'ee from injurious siil)stan('es.
Cold IciiKj.
Whiles of six e;;'^s to one pound of su^ar ; beat well and
flavor.
IciiKj irif/i Gchtiiuf.
Dissolve a tablespoonful of ^elaline in six tablespoonfuis
of water; strain and tiucken with suyar. Flavor with
cxti'act of lemon.
Boiled Tcing. No. 1.
Dissolve one pint of su^ar in three tablespoonfuis of
Avaterand tioil until i)rittle. Beat tjie whites of four ei;74's,
l)our over the hotsu^-ar and stii-; tlavor and beat; use while
hot.
Boiled Icing. No. 2.
A pound and a half of su^-ai-, a cup of water, whites of
six eg-gs. Boil the sug-ar until candied, pour over tlie eg-g-s,
flavor and beat.
'
SMAI.I, CAKKS.
MO I
A/nh)uiI fc/iiif.
'riin'(> Clips oT siin'Mf. tiiii' |)(»iiii(l (if .iliiioiids poiiiuU'tl to a
|i;islt' and llavorcd wil li rxt larl ol' losc. IJrai llif whiles
of three e^';;'s and si ii' wil h 1 he sii^ar and almonds.
( 'hoco/it/c /ciiKj.
Melt lliree oiinees of elioco|;i t e. dissolve in a little waler.
boil in two Clips of sii^ai-. in which stir the whites ol' 1 hree
o^''f^s. Flavoi' wit h ext fact ol' vanilla.
I
W'ti/rr IciiHj.
Take I w'o Clips of siiu'ar and add water enoiiiih to l'o)'ni a
lliick paste: heat well, if at all thin add iiioie sii.i^ar • put in
a small pinch ol' cream of tartar.
(iaod fiiiKj.
(jlood iciii^" dei)en(ls upon .^ood l)eat in.i^', as well as ^'ood
siiyar: three whiles of e^'^s to one [lound of sugui' is the
proportion.
SMALL CAKES.
Thi-ee cupH of sn«Aar, two cups of lnitl(M\ four eprfj's. one
leaspoonfnl of hakin.i:' powder. Hour to nialce a still' doni^h :
I'oll thin, cut out and hake in a (piick oven.
C/ini(iiH())i C<(l\('fi.
Half a pound of butler, half a pound of su^'ai", two (quarts
of flour, thi'eo teaspooiifiils of i)akini;' powdei-, six e.iJi'^s,
one leaspoonfnl of cinnamon: roll out and hake. Sprinkle
tops with sui-'ar and g-round cimianion..
i'\'!y
'='^^SS^i5?^iSI
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308
coo KIRS.
Twt) cujrs ol' sii.<4'ar, one of l)iilt(M'. one of luilk, thrcf o^^ys,
one 1t'as[)uoiiliil ol' hakiii.!;' powilei' : roll thin, sift over with
SLiyar.
Cookie fi. No. 2.
One (Ml]) of sii.^'ai', one of hiillcr. one of cold water, tAVO
ci^'.H's, llouf siitlifit'iil 1o I'oll. one Icasijooiifiil of baking'
powder, teaspoonful of extract of vanilla.
Cookies. No. 3.
One C'U|) of l»ut1er, two eups of suti'ar. live e,y',n's, one cnp
of milk, one leaspoonful of l)akini;' powder, Hour enou.u'h to
roll. Flavor with exti-aet of mitnieii".
ISiceef Cakes. No. 1.
Four cups of su.ii'ar, one cu|) of hut lei', one of lai'd, six
eg'ii's. one spoonful of coriander seed, iialfa teacup of milk,
Moui' sullicient to loll out : bak'e in a (luick oven.
11
Sireei Cakes. No. 'J.
One cup of sug'ar. half a cup of butter, cup ot milk, two
e.i4\i;'s, four cups of Hour, teas|)Oonful of bakini;' powder, one
grated nutmeg.
Tartaric Cakes.
J>eat the yolks of four eggs and thi'ee cups of l)rown
sugar, with half a pound of 1)uttei". a pound and a half of
Hour: whip t,.i' whites of the eggs to a fi'oth. Dissolve
half a leaspoonful of tartaric ai-id and one spoonful of soda
in half a cup of cream. Season with powdered mace. Mix
well together and roll verv thin.
K«-.-^-;'-5r.' t i-T-iSSesT
SSS^^WJi'.'-'S'J.'SSKT*''''
TEA CAKES.
T('(i Cdhrs. Xo. 1
309
'riii'cc vu[)s of su.uar. one ciii) of hultt'i'. live (\i:'i;'s, two
(|ii;if1s of Hour, tlii'ct' li'as[)oonfuls of bukiiii^' powder. Fla-
\()i' with (.'xli'aet of loiuoii.
' .t
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mv
Tea Cakes. Xo. ±
Wliitos of four c.i^'us, one (MI|) of sii.i;'ai'. lialf a cup of
bii11(M\ half a cup of milk. Ilirc*' cups of iloiii', two tcaspooii-
fuls of hakiii.u" l)ow(i(M". Fla\oi' with cxti'act of aliiioiuls ;
roll thin aiul hake (piickly.
Tea Cakes. Xo. 3.
Volks of six c.ii'.iis, half a pitiiiid of but Icf. one pound of
sui^'ai', one po\ind of (louf, one leaspooid'ul of hakiiii^' pow-
dei' : roll thin and l)ake: make iein.u' with the whites of
t]irei> of the e.ii'ii's, su.iiai' and two teaspoonfuls of extract of
cinnamon : spread o\er the tops of the cakes.
* I
Scofch Cakes.
Two pounds of suii'ar. one pound of l)idt(M', six e.u'.ii's, two
pounds of Hour, foui" spoonfuls of extract of nutmeg".
Roll very thin ; cut lar^'c.
JuDihles. Xo. 1.
due pound of flour, on<' pomid of sii^-ai', half a pound of
butter, three cii'.iz's. Flaxor with mace: cut in ring's.
Jumh/es. Xo. 2.
One-and-a-half cups of white suuar, neai'ly a cup of but-
ter, three e,L;'i4's, three tahlespoonfuls of milk, one small
sp(»onful of l)akin,n' [)owder. Mix with suiru-ient IJoui' to
roll thin ; cut in riji^s ami hake.
;;in
JL'MHJ.KS.
( 'ocodiiiil J II mhh'.s.
Two cups of sn,i:;i I', iiiic of liiil 1 cr. t wo c.^.i^'s. null' a .i;'i"it»'(i
cucoanul ; inaUr si ill' t'lioii.nii lo roll \v\y lliiii.
JjCiiioii J II HI hies.
One ('ii|) of su.ii'ai-. lialf a ciii) of i)ii11t'i'. hall" a v\\\) of milk,
one s|)(p()iit'iil of Uakiiii:' powder, 1 wo Iciiioiis ^ralcd. (>IU'
c.i^'.U': inaUc s1ill'. I'oll Ihin. <mi1 in i-in,i;-s.
Xii/iiK (/ .1 II iiihh's.
Tuo (Mips of siiuar. half a cup of liiilItT, half a cup of
soui'crcauK half a Irasponnl'iil of sdda. 1 wo t',i:'.::s. six (MI|)s
of Hour, thi't'c nutnic.iis : roll ihin and hake in a ([uick oven.
SdixJ Tatis.
Two cups of sn.u'ar. one of hut tor, Iwo oii'u's, throe taips of
llonr : roll \v\y thin, (ait in scpiares with a knife, spread
wliitt,' of an c^"^- on top, sprinkle with cinnanion and suirar,
press a raisin in the centre and l)ake.
Wtifo-s.
Six ounces of i)iitter. same of sn,i;ar, four o<i'gs, five ounces
of flour, one i;lass of l»rand\ , one mitmei;-.
Ih' iii])h'yi.
Beat tlie wliites of six ei:'.i;s and a pound and a luilf of
sii.uar, w il h t wo taMe^poonfnls of Hour; chop lin«' 1 wo pounds
of almonds, stir in, Drojt on i^r eased paper and bake in a
cool oven.
Mdcaraons.
]^)lancli and pound fine a pound of sweet, almonds; Avliip
tlie wliites of seven e^'.u's. add one pound of suuar. mix well ;
dro}) on buttered paper, sift suyar over and l):ike (piickly.
MKKMNcJl KS.
l!55B!55S^5^ia«a»»aggv»
M('i'/iii/ii('s.
The iii;4"n'(li(iils :w(\ (iii('-li;i IT iioiind ol' powdered sii.i;"! i'
;iii(l 1 lie w liiles of four eiz'iis.
W
lii|> t lie w liites of t lie eii'i^s
to ;i slid froth willia wooden spoon: slir in (jinekly the
powdered sii.yar. Jl:i\'e some hoards pnt in the oxen, thick'
enouii'h to pi'e\'en1 the hottoni of the nieriiii:;iie from ae-
(luirin.ii" too much color, ('iit some strips of paper alxtnt
Iw'o inches wid<'. place this paper on the ho;ird, drop a
tablespoonfnl of the mixinreat a time on t he pa per taUiniv
care to have all the merini^aies the same si/e. In droppmi^'
endeavoi' to ^'ive the ndxtiire the form of an I'ixv: and keep
the mixture al)Out two inches a|)art on the paper. Strew
I I
MKUINGUES.
over ihein some sifted si i^-ar and hnk(Mn a inodtM'ale oven
foi- a half hour. As soon as lliey he,i;'in to color remoNc
fi'om the oven, tak'e each slip of paper l)\' the two ends,
t urn it .li'ent I \' on the table and wit h a small spoon take out
1 he soft part of each merin.ii'ue. Spread some cleai' paper
(Ml the hoard, turn the merin.yue upside down and put them
into the o\-en to harden and brown on tiie other side.
When i"e(|iui"ed for table till them with whipped cream,
lla\or with vanilla and sweeten with powtlered su^'ar.
Join two inei'in.iiMies to.^'ethei' and pile them liiiii; in tlie
dish as shown in the accompanyini,' illustration. To vary
theii- appearance, linally cliopped almonds oi- currants may
fn2
STTREWSBUTn' r'AKK.
!)(' strewed over lliem. Ix'fore tlie su.ii'ar is spi'inkled over
lliem.aiul tlie\'ma\' it' desired he garnished with any hriiilit
colored pi'esei've. Great expedition is nt'cessai'v in prepar-
ing' this dish for if the nierin^jiies aic not pnt into tlie oven
us soon as the su^ar and e^-^s are mixed the former melts,
and the mixtui-e would run on tlie paper instead of keepin^i;-
its shape. The swei'tei' tliey are made the t-i'ispei- they
will he, hut if tlu're is not suflieieiit su.iiar mixed with them
they will most likel\' hetou^li. If kept well covei-ed and in
a dry place they will i-einain ^ooil foi- a month or six
weeks.
Bonnefeadas.
Make a rich paste with one (piart of flour, roll thin, divide
in two pieces, s|)read with huller, siiiiai' anil cinnamon.
Roll it up, cut in pieces one inch wide; put them in a pan
with the whole side down ; sprinkle with buttei', sugar and
cinnamon. Bake quickly.
Shrcu'shHi'i/ Cal'e.
One pound of (lour, twelve ounces each of sugar and
butter, two eg,i4"s ; add two spoonfuls of extract of rose and
almond. Roll thin and l)ake in tin sheets in an oven.
''Ml
1
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Drop Cakes.
Six eggs, one pound of sugar, half a pound of butter, one
(|uart of Hour, two teaspoonfnls of haking powder, one cup
of cream ; stir, and drop olf the spoon on buttered paper.
3rar(juer('ffes.
Beat together one pound of sugar and one of butter with
the yolks of six eggs ; mix in one pound and a half of Hour,
one glass of I'ose watei', one taldespoonful of mixed spices;
roll half an inch thick, cut in cakes and bake quickly; when
I .1 uwiwwiwwiiiT'r^i^'"'''^"'*'"'-'^'^^'^^^-^^^^'"^^""''"'
,«.-«^,*»*H«w»;
ajsssSMWW*^"
T.ADY IIN(iKKS.
cold. s|)C(';hI witli .jt'll\ or m,ifiii;il;i(lr ; iii;il\»' iciii.i:'. II;i \ oi'
witii cxlfacl of hMiioii. ;iiul put Ihick on llu' lop of each
cake. Put in the oven to brown.
Beat len ei^'^s and one pound of powdered sn^ar \r\\
li^'lit, sift in one pound and a (piartei- of Hour with one tca-
spooid'ui of i»akin,i;' powd<'i'. Scpiirt t iirou,:;!! a con feci ion cr"s
s.vi'in^^e oi' a [)apt.'r funnel. Dust witli suyar and bake in a
moderate oven.
■
AGATK LADY FINdKUS PAN.
Credni Pujfs.
Put one pint of boiling water in a small sauce-pan, add
Haifa pound of butler : when melted put in a piid and a half
of Hour. Stir in, beiii.i;' careful not to burn : when tborou^^h-
\y mixed remove from the (Ire and cool, stir in li\c unbeaten
e^'^'s ; bake on butlci- tins for twenty' minutes, cut the siiles
and dro[) in the cream.
For cream, beat one e>;-^-, add half a cup of su^-ar and half
a cup of Hour; boil one pint of milk, stir in egfj", su,^-ai' and
flour, with a small pit'ce of butter; stir until thick, llavor
with extract of vanilla.
1 1!
Cream Cakes.
Put a pint of water and half a poiuid of butter on the fire
to boil, sift thre('-(|uarters of a pound of Hour aiul three
tablespoonfuls of corn-starch and two cups of su^^ar in.
;n4
(MUl.l.Klv'S.
Add li\c c.u.u's, (MIC at a tiiiu'. W'Ik'Ii cold cut a place in tlir
side and till wit li crram.
Foi' crcaiii. lake one pint of milk and put nn '(» l)()il ; slii'
sniool li one cup of Hour and poiu' in t lie milk ; Ix-at {worixi:^.
and one <'np of su.i;'ai- with a laitlcspooiirul of l)ullcr. I'^la-
voi- with vanilla.
'lu
AGATE CRULLER OR POTATO FRIER.
Fried (Jdlies.
One cup of siisar, one tablespoonful of butter, one cup of
SOU!' cream, 1\vo e,ii'S's, teaspoon of soda, one nutnie^L;". Mix
soft ;intl fry in hot hird.
Crullers.
Two cu[)s of su,i;af, six eii'^'s, half a cup of butter, three
teaspoons of baking- powder, niixeci with six cups of Hour.
Cut half an inch thick and drop into hot lard. When brown
sprinkle with sugar.
i)()r<iiiNi"i's.
■ ii.t
/)()in//nin/.s 1111(1 Crullers.
To cook t licsc pi'opcrlv 1 lie hild slioiild l»t' if pi'o|)(M' lic.i t .
wiicil it ('(Mscs 1o hiilihit' i1 is jiisl riiilit. Miikr (loii,i;li for
frii'd cakes as soft as possible toiiaiidlc. 'l'iic\' should l)c
watclicd closclv and llic life careridly rc.uulaled.
DoiKj/iiinl.s. Xo. I.
()iie cu|) ol' sii,i;ai', two e.i^'^s, one cup of sweet milk, one
teaspoon of l)akin.u- powder, ten e.u",^s. Hour to roll thin.
Cut out and drop in boiiui.u- lard.
DoiK/lnnils. X<>. •.'.
One cup of sw(>e1 milk, two of sd^i'ar. t'oui' ei:-.i;'s. tt'a-
spooiiful ol" l)akin,i;' |)owdt'f, teaspoon of extract of cinna-
inon, Hour to make a soft doui;'li. Cut in slia|)es and Try in
boiUn;;- lard.
IhfJJles.
Take one e,u',i4', one ta!)l(»s|)oonrid of hutler, two of cream;
Hour to make a still' dou,i;'h. roll thin, cid the si/e of a
saucer. Fry in lard and s[tritdde with sui^-ar and cin-
Tiamon.
Mohisscs Cah>.
Two cups each of molasses and sn,i;-ar, one (»f hidtei', five
cft'p's, five cups of Hour, teas])oonlul of hakin.^- powder,
tablespoonful of extract of ,ij;'in.J4'er.
I 1
Giiiqor Breach No. 1.
Half a ,5-allon of molasses, half a pound of butter, throe
lar.u'e t(Mspoons of soda dissolved in cold water, teaspoon of
alum; Hour to mak'e stiH' <Miou.u'h to roll. Mix early in the
moriun,ii', keep warm all <lay and l>ake in bi'ead pans. Gin-
ger can be added or omitted as liked.
mmimmmmammmt
;u<)
r;iN(il'.li I'.KKAD.
laBti
!
Clinifcr r>ie(((l. Xo. "2.
Ifnir :i piiil <>r molasses, hall' a poiitid ol' brown sii.u'ar,
hair a |)ouii(l of hiiltcr or lard, six f.it'us. llirct' teaspoons of
cxlractor i:iiii;'er and one poiiiul ol' lloiii'. Jlolland hake in
square pan.
Ghujcr Bread. No. ?>.
Two cups of molasses, one of luiller. four e.u'^'s. four cups
of lloui', two teaspoonfuls of hakin.n' powder, one 1al)les[)oon-
ful of extract of i^in.ycr. Koll half an inch liiick.
(riv(/('r lir('<((l. No. 4.
One pint, of molasses, teacup of melted lard, a t;.!>lespoon
of salt, a teacup of i)oilin,i;' water, in which dissolve a
tal>1espoonfid of alum and same of soda; stir in Hour to
work; roll luilf uu inch thick.
Giiujer Cokes. No. 1.
Gin.2:cr cakes i-e(|uire a modei'ale oven, while snaps re-
quire a f|Uick oiu'. New Orleans molasses is best foi- cakes,
and extract, of li'in.ii'cr has <i'enerally more stren.u'th than
f^-i'ound ^'iupM'. Th(> doui;h should he as soft as can he
handled.
Ginger Cal-es. No. 2.
One pint of Nov/ Orleans molasses, half a pint of lai'd or
butter, half a pint of huttermilk, two tablcspoonfuls of
soda and same of .ground ,i;in.ij;-er. or one teaspoon of ex-
tract of jyin.^-er. Heat the milk boil in.ii' hot. pour with the
molasses into a howl in which, should he the soda and i^in-
ger; stir in flour until it is stilf, then work in the butter or
lard. Woi'k well, roll out and cut in cakes.
»..** ^*i^ iN«''ff.fc*Vj.-Wi'
rsfi^; :i^C(rj?*«wBK5
. urn—— Ml
"SUMBiS.
fiTNfJKIv' (• \KKS.
Ml
(riinjcr ('(iltC.s. X<>. '■'>.
To one piiil of lloiir allow half a pml of molasses, in
wliicli has Ix'cii (ii.-^so|\t'(i one la Itlrspoon of sotla. Flavor
Willi oxtracl of ^iii,!;'!')'. ivoll soft and l)ako.
Gitiffcr Cakes. Xo. 4.
Til !•(.'(' ('"^-^-s, one cup cai'li of niolasses and suxai", half a
cup of lard, tlirrt> riiits of itoiii', t wo Icasjxyons of i)akin^--
powdoi', one lal)U'spoonful of exiract of ,i;iii;L;vr ; I'oll thin.
huijar (Jiutjcr ('(ih'c.s.
Two cups of su.i^'ar, half a cup of hiitlcr. four crrs's, pint
and a half of Hour, two teaspoons of hakin;^' powder, one
tablespoon of extract of yin^<;'er : roll thin and bake.
GhKjer Drops. Xo. 1.
One cup of lard, one cup of nu)lasses, one cup of brown
sn.n'ar, tliree e.ii'.ii's, ou(> tal)lespo()id'id of exiract of ^'int^vr,
one tablespoonful of soda dissoK'ed in boilin.ii' watci', live
cups of lioui". ^[ix well anil droj) on buttered paper in
puns.
Gf')i(j('r Dro})^. No. 2.
One cup of molasses, half a cup of brown su«;-ar, half a
cup of butter, one leaspoouful <^ach of exii'act ;;'in,ii'er,
cinnamon and cloves, 'wo teaspoonfuls of soda in a cup
of boiling- water, thi'e<* cups of Hour and two well-beaten
eggs. Bake in gem pans.
G/iKjer Cook/es.
Two cups of molasses, one of melted ]nr(\, one of hoiling
water, one tablespoonful of exli-acl of ginger, four tea -
spoonfuls of soda ; add Hour to make stitf dough ; roll thir.
I I
r*B:
:ns
(IINCJKI.- SN \l'S.
(/itKjcr SiH(ji.s. Xo. 1.
()ii('|)iiit ot" niohisscs, Iwo 1;il»l('s|)(»()iiriils of hird, one of
^•iii^cr : Id coitif In ,1 boil: wlicn cool add oim* teaspoon of
soda and lloiii' to iiiakr slilV ; roll lliiii.
OiiKjcr S)i(i)>s. No. 2.
n'liicc tahlcspooiifids ol' inched lard, llircc la l)l('spoonfuis
oT l»oiliii,u' uati'i', one leaspooiilul each of salt, soda and
;jin,i:'ei': piil in a pini en|)and lill np wllli molasses : si Ir in
Moiie 1o make don.j^li ; roll and l)ake (piicklv. 'J'lie ion^'ei'
these cakes are l<ept, the better thev are.
(ihujcr S)iitps. Xo. ?>.
Haifa gallon of molasses, one ponnd of sn.i^-ar. on«' |)int of
melted lard. 1al)lespoon ea<'h of extract of ^in,i;'ei-. cinna-
mon
and clovt>s. t w () taI»1espoons of soda, tlour to luak
stiif; roll thin and bake quickly
I
mi
„«i^k« u'.immimk4
I'lX'.M IM l)l)IN(i.
31!l
rifAITKIl XX1V^
PUDDINGS, DUMPLINGS, ETC.
Jn maUiii;^' itiiddiiiii's i^MT'nl cure slioiild he (aUni to li.ive
thcni a siu'ccss ; ;i!\v;iys heal l he ci^'^s s('|):i rat el v and mix
as directed ill iiiakin.i;' cakr. Dried I'nnts used in iiialdin^'s
need cai-efnl pici^in;^' and wasliiii^'. Alumnds and spices
sliould tie piilveri/ed. The llaxorin.u' used slioidd he st ron,:^',
as cooking' destroN's niucli ol' the taste. .\s loi- all other
pur|)«>ses we lind the exti'acts iiiaiiufact mcil by Steele Ot
Price tiie most economical and l)est, lor pudding's and
siiiices. Boiled piiddinij' should l)C boiled in a clot h, allow-
i lift- room to swell; lirm drilling makes the best pudilin.i;-
bag. Boiled puddings recpiire double tlM> lengt li of 1 inie to
cook. Steaming is l)ett<'r than boiling. Thick earthen
dishes arc best for baking puddings.
I \
Genuine Enijlish Plum Puddinq.
One pound of muscatel raisins stont'd, one pound of
sultana raisins, one pound of currants, one pound of fresh
beef suet chopped line, o]ie jiound of sugar, two ounces
each orange and lemon peel candied, the rind of one fresli
lemon, two ounces each of l)itter and Jordan aln:,jnds cut in
pieces, three nutmegs gi-ated, a toaspoonful of ginger,
same of salt, a pound of birad-crundjs and thi-ee-(iuai'ters
of a pound of Hour. IMix well together in a large pan.
Beat nine eggs, add a glass of wine and slii- iido the
pu(](l!ng. Wet a pudding bag in boiling water, then flour,
(HI .
^'20
ClIIJISTMAS I'MM IMDniNG.
liiii) I he |Mi(l<liii.i; ill it, lie il ii|) scciirclx' iiiul l»oil iiiiic
lioiiis. When <l(iiif hfl il oiil of I lie krll Ic and put in <'<il(l
\v;il('i' ; It't cddl, mil it' I lie si i'iii,i;aii(l I urn on I in a lai';^*' dish.
ila\(' I'cadN' loiii' oniu't's of inanchcd almonds and slick
over the lop of the pnddiii;^-. Make a hole in Ihc ccnlre
uilh a spoon and pour in two www ^•lassos of FitmcIi
hraiidx' and one over il. Sci'nc willi sauce foi' pliiiii
l)udilin^'.
CJirisfnids Phi in Pnddinr/. No. 1.
The rollowin.n' is I ho English m(>tho(l of making' a plum
puddin.i;'. 'I'hc in^'fcdicnls arc onc-and-a-half pounds of
raisins, iiall" u pound ol' curnints, hall' u pound of mixed
CHRISTMAS PLUM PUDDIXO.
peel, three-quarters of a pound of bivad-crumbs, three-
quarters of a pound of suet, ci.ii'ht v'^-'j:s and one wine^'lass-
t'ul of hrandx'. l^^'irst, stone the raisins and cut in half but
do not chop them: wash, pick and dry the cnri'ants and
mince the suet linely, cut the candied peel into line slips and
f;'rate down the bread into line crumbs. When all these
dry in*4-redients ar<^ prepaiunl mix them well to^'ether, then
moisten the mixture witli tlu> e.ii'.ii's, which should be well
beaten, and brandy. Stir well that everythini;' may be very
thorou/^^'hly blended, and press the pudding- into a buttered
mould. Tie it down tig-htly with a tloured cloth and boil
for five or six hours. It mav be boiled in a cloth without a
mould and will require the same time for cooking-. Christ-
}'JAM I'UDDINTI.
.•jjracrr"-"
>,
mas pii(l(lii),i4"s ;iic iisiinlly niiulc a few davs Ix'Foic llic.v ai-c
l'«'(|llil'<'(l I'oi' llir lahlc. W'licil I he |iii(l(liii,i;' is laUcii out of
llit> |)o1 , liaii;;- it ii|> iiiiiiit'diatciv aixl put a jtlatc oi' saiu'«>r
iiiKlniicatli so that the water iiia\' drain oil" of it. Tlit' day
it is to !)(' catt'ii pliiii^<' it into hoiiiiii;' watci- and keep it
boilin;^' for at least two hours; tlien turn it out (»!' liic
mouUI and serve wit h l>randy sauce. ( ii (!l»ris1 mas day a
spri^' of holly is usually placed in the middle of the puddin;^'
and a winei^'lassful of ltrand\' |)oiired al)out it, which at the
moment of sei'vin.n' is lighted and the piuldiii,:;' is hiou.iiht to
the table encircled l)y tiames.
Chrfsfnids Plnui Pii(hh')i(/. No. 2.
Beat six o^-^'s vvvy li.n'ht. add a cup of sweet millc. half a
pound each of ^'raled hi'ead-cnnnlts and sifted Hour, one
pound of su^^-ar, a pound of beef suet, a pound each of
currants and stoned raisins. Stir well, urate two nut-me.n's
and add, witli mace and cinnamon and a ^'lass of brandy.
Mix well and boil one liour.
li/n,t Puildincj. No. 1.
Beat ten e^^'^'s, chop a pound of suet, seed a pound of
raisins, prepare a pound of currants, half a pound of citron.
Mix with a pound of staU' bi'ead, a pound of siiii'ar, one
nutmeg' and a ^-lass each of wine and brandy. Boil four
hours. Eat with sauce.
Plum Puddim). No. 2.
Chop fine a pound of suet, wash a pound of currants,
add to these one pound of Hour, one of bread-cruml)S, one
of raisins, a teaspoonfiil of all kinds of spices and a pound
of sugar. Beat four eg.n's in a pint of milk and jxuir in.
Tie up in a pudding bag and boil live hours. Eat with
wine sauce.
I I
■1
I !
\
In
\l'
I; i
I i;
''>'2'2 I'l.lM IMDIUXa.
iY/<///. riuldiiiij. So. ;;.
(Jralf llii'co [)()iiii(ls ol' li-iil hivad, •■ln/[) siuiu' of suet.
ailcl Ihivi' [)i)uik1s of ,sii,i;ai\ llircc of currants. Tear ol"
raisins stoiuHl. one pound of citfon, lialf an oinicf cacli of
nutnu'^', mace and cinnamon, hall" a pint of wine and
bi-andv each, til I'cc do/.cn ('i;xs. Mix all lo^ct lici- and boil
live liours. Kept in a cool, ilcy place this |)uddini^' will
iceep six iiionlhs.
Plitni PK(J(i/)i(/. Xo 4.
Soak a cup of dried apples, chop line, put in a bowl witlv
u cu[) of molasses and let stand all iii,j4iit. In the moi'nin,^'
aild a upfid of chopped raisins, same of cm-rants, half a
pint of ninced suet, two ci;'^;'s, ten (Mips of Hour and a
leacni) of water. Mix in the tloui- befoi-e sifted two s[)oon-
fuls of bakin.iT powder. Put in l)ai;- and boil two hours.
Eat with bj-aiulv sauce.
W
it.
1:1
it'-
Plum Pnddim/ Withoid E(j(/s.
Tako two cups of lh)nr, ouo of bread-crumbs, one of
cliopjitHl suet, one of molasses, one of swet't milk, talile-
spoonful of soda, chjves, nntinei;', mace and cinnamon: boil
two hours in a mould. Eat witli lemon sauce.
Southern Plum Pudding.
SW'u 11 (luartof Hour, rub in a mashed li'ish potato. Put
ill a spoonful of salt and su.a'ar eacli and half a teacup of
hop yeast; beat six e^',u's and mix in with water to make a
soft doui^'h. Knead one hour and set t'arly in the morninj^-
to rise. When liii'ht. kneati in a pound of butter, two
pounils of raisins, half a pound of citron, a pound of cur-
rants and one i^rated mitmei;'. Put in pudding' ha^. Boil
slowly one hour. Eat with wiiio sauce.
ii*^ 1-frxmiirffli"''*"^'"**'*''*
Ig&ltSjiiJH I I ^ Wi BMlWft S!^
SUKT l'ri)l)IN(i.
Simple P/mi/ riiddiiitj.
'I'lii'ce cups of Hour, mic of raisins, one of I)I'()\vm su,t;-;n",
out' of molasses, one of Slid oi- Ixil Irr. foiii- (',14:4s, tt'aspooii-
fiil of soda ; mix. l)oil. and .'at willi cold saiui'.
French PIiou Pn<I(Ii)i(j.
Take lialf a pound of ln'cf snci . cliop lino willi .'i spoonful
of lloiif. half a It'aciip of hrcail-rrniiilis : mixed witli six
ounces of siii;ar. fouf of candied oian.u'c peel anil citron,
.U'in,i4'er and oilier spice->. live eizu's, a pound of raisins, a
tablespoonfiil of cream and 1 \vu of inandy. I*nl in a ba^'
and l>oil foui- liours, lake up and p(uir a .uiass of rum over
it. apply a matcdi to liie puddini;' w hen on llie table ; coat
Willi rum sauce.
lUiiled Pn(l(liu(j.
One pound of Hour, ("iulif ounces of hnticr, lialf a pound
of su,y-ar. half a pound of I'aisins, or any kind of di'icd fruit;
add spii'e. l)oil t wo hours.
Snet J^iahl /)/(/. No. 1.
One cup of mohisses, one of mills, one of cliopp(>d suet,
one each of raisins and cui'i'ants, two-and-a-half cu|)s of
tioui', a teaspoonful of baking- powdei'. Hteam two hours.
I I
I •
iii
Suel ]'H(](h')i(/. Xo. 2.
One iMut of suel, one (piart of Hour, teaspoonful of salt.
Boil cue hour. Eat with rich sauce.
Bread Puddinxj.
One (piart sweet milk, one ([uart of bi'ead-ci'uini)s, foui'
efjfii's, half a cup of siiizar and a teacup of raisins oi- dried
fi'uit. Hake one hour in pudding- dish. Eat with hard sauce.
32-t
coTTAriK in;r)i)ixa.
i r
il . ' ■
Economk'dl PnddhKj.
Talcc four cups of lloiii-, one of siicl, 1 wo <,•' raisii;s. oit^
ofdi'icd I'iispbon'ii's or l)la('k'l)tM'ri('s. onc-atul-a-liall of molas-
ses, and 1\vo Ix'alcn o.u'^'s ; mix all to,i4('t Iht. spice, ami mix in
two teaspoonfuls of l)akiii.ii" t)o\\(lei- l)efore siftiny tlic Moiii':
boil three hours. Eat willi liai'd saiiee.
Batter l^nddiiKj.
( )iie c.n'.i;', one cup of siii;ai-, two tal)lesj)ooiifiils of biittei'.
half ;i teacup of raisins, two-and-a-lialf cups of Hour, a
tcaspoonful of bakhig powder. Steam an hour. Eat with
hard sauce.
Cotfarje Pudd()i(j.
Three cups of Hour aiul two 1al)les))ooi]fuls of baking-
powdei', ont! cup of sug-ar, tablesjtoonful of butter, two
eg'ffs, a cup of milk. Butter a pan and steam au hour.
Eat with hard sauce.
Steamed Pudding.
Tliree cups of flour, two of sug-ar, one of soui' cream, four
0£:g-s, half a pound of raisins, one teaspoonful of soda. Let
steam two hours.
Virijinia Pnddimj.
Three cups of flour, one of suet, one of milk, one of mo-
lasses, two of raisins, lialf a teas]ioonfiil of soda ilissolsed
in milk. Boil three hours. Eat with wine sauce.
AToJasses Piuhtluij.
One cupful of molasses, one of sweet milk, one of stoned
raisins, four of flour, two teaspoonfuls of bakiuq- powdei-,
half a cup of butter. Boil or steam two hours. Eat with
wine sauce.
(^)LEK\ OK PU1)I)L\(JS.
325
Ciij) I'liddiiiff.
One Clip of )iiilk', one of ih()1;iss(\s. one of butter, one of
Hour, tcaspooiiful of l»;ikin>;' |)o\vtlci'. Tut in a luould
and steam two hours. Kat with wine sauce.
lloiled Jifi'dd J'ndd/uij.
Pour one (|iiai1 of milk' o\'er a hc.f of stah' bi'eatl. Beat
six e.u'.iis, add to the bi'catl : mix. hloui- a [lutltliu.u- l»a.ir,
put in and l)uil. Eat with su^ar sauce.
Kcidm 'kjj J^iK h lititj.
Iieat three e.u'.i^'s, two spoonfuls of butter, three of su^'ar,
lialf a cu|) of sweet milk, one cuj) of seeded raisins, Hour
enou^'h to make a bailer and a leasijoonful of baking'
powtler. .Fla\(jr with lemon. IJoil four houj's. 8er\o
^vitll mai)le sauce.
Indiana Pi(ddiu(/.
One cup of l)utter, two of su^-ar, tlire(> of Hour, two tea-
s|)ooid'uls of l)akin.i;' powder, one cup of sweet milk. Fla-
vor with nut UH'.^'. J'ut in a buttered cake nu)uld and steam
two hours ovei- a kettle of boiliui;' wat(>r. Eat with sauce.
Pnjf Pnddi^aj.
ALix in oiu^ pint of Hour, a teaspoouful of baking;' powder
and a little salt, w '" milk to make a batter, pour in a
yreased |)an ; put steamed apples oi' l)ei'i'ies on top, tiien
pour more batter. Steam half nn hour. Eat with sauce.
Queen of Puddings.
One pint of bread-cruuilis, one quart of milk, one cup of
su^'ar, yolks of four e.ii'.i^'s. a spoonful of luitter. a teaspoou-
ful of exti-act of lemon. Bake done and spread with a
I I
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IM
hi
H2<;
INDIAN l'L'l)I)IN(}.
laxcr of I'l'iiil jfllv. W'liip the whiles of llic e^'.ii-s to ;i
IVol li, wil li a ciii) of siii;;ii' ;i lul the jiiicc of a It'inoii, spi'cad
on lilt' lo|) and l)i(»\\ii. hlat willi orwitlioul saiK.'c.
h'ic/i lircdd rnildiiKi.
Slice a loaf of li.i:iil Itfead. s[)i'e;i(l willi butter, piil in a
pudding- dish, put het ueeii each hi,\ei' stoned I'aisins. cur-
j-ants and sliced citron. I'.eat ei,i:ii1 e.ii'izs with lour s|)oon-
fnls of sii,u;ii'. three pints of milk and one nutmeg' ,i;'i'alt'd ;
pour over the hi'ead. Bake half an hour. Eat with sauce.
Crc((iii PuddiiKj.
Mix half a cup of wliite su^ar and one ^i-ated lemon.
Beat six ei:'i;'s to a froth, mix a |)int of Hour and a pint of
milk. Stir in a pint of i-ich cream aiul a i)inch of salt.
Bake in a buttered dish. Eat with lemon sauce.
Geo)'(/ia PH(Jrli)i(/.
Boil one (|uart of milk, adtl three ounces of butter, one
cup of corn meal, half a cup of su,i;ar and molasses each,
half a cup of raisins ; spice and bake. Eat with sauce.
Indian ]*nd(J/)i(j.
l^our enoui^h l)oiliu,i;' water on two cups of meal to wet
it, then add half a cu|> of l>utter. oi f su,ii'ar, and a little
salt, two cups of milk, half a cup of uu)lasses. nutmeg',
cinnamon ami a teacu[> of stoned raisins. Bake tlii'ee
hours. Eat with sauce.
Jirotcn To}) Piiddiurf.
Take slices of stale cake, put in the bottom of a pudding:
pan, pour custard ovei' it : coxcr the top with meringue;
bake l)rown. Eat with sauce.
CABINF.T ITDDINTl.
8L>:
Qunkiiuj /*!(((( h'iKj.
Cut twelve oimces of lii^hl l»rt';i(l in slices, heal ei,i;li1
e^'.^'s 1() a IVol li, si if in hall' a cni) of siii;'ar. a (|Uai'1 of milk
and (jiie .urated nntme.if. then \h>\\v onci" tlie hread. Lrl
stand an lioui-, i)Ut in a \n\'j: and boil. Sei'\'e with rieh
sauce.
Cabinet PmUIiuii.
Take lialf a pound ol" stale sponi^'e cake, lialf a cnp of
stoned raisins, lialf a cup of caiuied |)eaclies. lialf a cup of
blanched alnu)iuls. half a cnp of cil ron : lay some of the cake
in the bottoui of a dish oi- mould, co\-ei' with the fruit, put
more slices of cake, poiii- over half a |)int of milk-, four
(.."■ii's and a cupful of su.^-ar. Steaui an hour and serve
witii fruit sauce.
Custard Pudding.
Two pints of milk, one cup of su.i;'ar and six eijr.S's. Beat
eg'<4's and su,n'ai' to^'elhei"; llavor with vanilla. Poui' the
milk in a puddin.ii" dish, mix in the e,i;\i4"s andsu^ar. Hake
half an hour. Eat with sauce.
Delicious Pudding.
Take two cups of .y-rated l)rea(l-crumbs, two of white
sug-ar, half a cup of buttei-, one (piart of new milk, six eutj-s,
and one cup of blackbei'ry Jam; beat all to^-ether, put in a
puddiniA- dish and bake sliiihtl.v. Tak'e out, cover the top
first with jam, then with merin.^'ue. Brown in the oven.
Eat cold with hard sauce.
Craclicr Pudding.
One cup of pounded crackers, two tablespoonfuls of but-
ter, two cups of milk, one Imion. Ileal the milk arul
ci'ackers. Rub the butter with a cup of sugai- and th<'
I I
' .1
i^iESS
.<
Hi2S
liAFl.ROAl) PrDDIXG.
Iciiioii. slii' in llic IxmIcii yolls's of six c.u'.ii's, llioiitlic wliilcs:
iiiiv all t(),t;('1li('i'. I'lil :i lliick' l;i\('i' of jam a1 llic hotloin
of a bakin.ii' disii, pour in liic pudding', l)ai<t' Iwcnlv
niinntcs; cover with ln('^inj^•ue, l)i'o\vn, and eat cold willi
suf^'ai' and wine.
J'Jrc's PuddiiKj.
One pouiui of i^ratod ln-rail-crnnihs, half a ])ouiul of
suvar. six .';j;',<:s, two ounces of cliojjped citron, teacup of
l)utt(M', a pound of i-aisins, on(» ,:^rat(Hl nutmeg". Boil in
mould Ihi'ee hours. Eat with sauce.
Railroad Fudcliuf/.
Beat one oiiix, add otu> cup of su.n'ai', one tal>lespooufnl of
uu'lted I)u1ter. one-and-a-half cups of Hour, a teaspoonfn! of
bakiiiii' |)owder, half a cu}) of milU. ami one teasijoonfnl of
extract of lemon. Bake, aud eat witli sauce.
Dolm 0711 CO Pudding.
A quart of milk, three tablespooufuls of corn-starch dis-
solved in cold milk, th«' yolks of live e^-^-s well beaten, six
tal>lespoonfuls of su^-ar. Boil five minutes, pour in a piul-
(iin,i;-dish and hake an houi- ; beat the whites of six e^'^s
with su^ar and extract of lemon, return to tlie stove and
brown. Eat with sauce.
Sponge Pudding.
Take one cup of suj^-nr, three es'P's, one cup of flour, a
teaspoonful of baking" powder, and half a ieacup of boiling*
water. Bake in jelly cake tins. Then take a quart
of milk, two oixs^s, three tablespooufuls of sug-ar, and flavor
very hi,i4'hly with extract of lemon : boil until thick,
when cool pour over the cakes, and put on top of all n pint
of rich whipped cream. Set on ice and eat cold with or
without sauce.
ij«{y ^int- 1. . ..aiSBS^fe>'P7.ar;li!g^ftsy^a ^^vlMa?aP!^^
FRUIT puodint;.
:;:!!)
Take ono pint ot' milk, 11 \t' c^.i^s, ;i taljlrspoonfiil of I111II cr,
two of su,i4"ii' and I wo of llonr ; slice applrs or pcaclies t Inn,
drop in the Initler. J-5oil and rat with sauce.
dxrnuit pH(l<h'ii(/.
One pound of curtants, half a pound of citron, a little
salt, teaspooiiful of su;^-ar, cup of Uouc, four eii'.u's. teaspoon-
ful of soda, tal)k'spoonful of butlei'. Boil and eat with sauce.
C/icrrij PfiddiiKj.
Ei^ht e^'^y-s, a cup of hutt(>r, one (|nar1 of milk. Hour to
make thick t)atter, a pound of stoned cheni(>s. Boil and
eat with sauce.
Bluckhvvrii or Rd.splK'rnj Puddi)t(j.
One pint of sweet milk, six e,i;-.n's, one cup of hnttei'. a pint
of Hour and two teaspoonfuls of bakin.i;- powdei'. Make;
the berries vei-y sweet., mash and stii' in tlie butter. Bake
and serve with rich sauce.
Apple PiiddiiKj. No. 1.
Beat three e<i',ii's, add a cup of su^'ar, a cu|) of butter and
a cup of sweiM milk, with two-thirds of a cup of st(nved
apples. Flavor with extract of lemon. Bake in pastry.
Ap}d(' f^iiddfu(/. No. 2.
One quart of chopped apples, oiu' pint of Hour, one pint
of new milk, four e^i;s. Bake and eat with sauce.
Apple PnddiiKj. N<>. '■).
One quart of stewed apples worked (]vy, one cup of sup-ar,
whites of six e^'^s, oue lemon ; put the sweetened apples
1 (
I
' 41
) I
I'.-.,
in
Pi
I* '
If,
hb\i
;;;;(»
Arri.K IMDIUNC,
:iti(l N'liKMi III ;i dish, cuxci- willi 1 he ('^■;4s and brown. Eat
wit li sauce.
. Ippfc rii</<l/n(j. So. 1.
St«'\v a <l()/on lar^T soiii- a|)|)lrs, iiiasli and swcclcn.
Roil Mirt'c pints of milk, six (>.ii-,i^s and foiii' tahlcspoonriils
orsu.:iar. Put t lie a pplcs in t Ih> holtoin ot a piiddin.i:' dish,
[)Our tlio ini.xtitro over and hako. Eat witli sauce.
Ap}tl(' rinldiny. Xo. 5.
Sill one pint of Hour with a teaspoonl'ul of l)al<in;;' pow-
der, ml) in two spoonfuls of l)iittrr. make a soft doii.iih
Willi sweet milk, spi-ead one-half of it <)\er tiie bottom of a
disli or |)an. Slice li\e or six tart apples and spread over
thetlou^'h, put in tlie remainiii,t;' doii.u'ii. Steam until done.
Eat with sauce. Any kind of fi'uit, wilJ make nice pudding'
pi'epai'cd ill this way.
MeriiKjuc PnrhliiKj.
Line a deep puddin.y dish witli slices of spon.ye cake, put
a la\«M- of Jelly or Jam o\(>r it, pour a rich custard on
top and bake a li^ht. l)rown ; ice like cake and set in tlio
stove to dry. Eat with sauce.
Fancy Pudding.
Beat ei^ht e^-^'s with lialf a pound of su^'-ai', half a pound
of butter, the Juice of one lemon. Line a dish with pull'
paste, on top lay sweet meats or i)reser\('s, on this pour a
la\'er of the mixture and another of sweet meats; put the
mixture on top. Bake and eat with sauce.
Jellij Roll Puddiiuf.
Make spoiif^-e cake, bake in a lon^' pan, spread with jelly
and roll up. Eat with sauce.
MII.K ri'DDINTi
Mollnis' rilihlitul.
'.VM
L;iy slices of spoiii;-!' (Mkc I)iit1rir<l ;ii'(»iiii(l :i l);ikiM.^' disli.
Spread them willi luaniialadc l^'ill t he ccnl re of Hie disli,
leaviii;;' room fur a ciislard to l)e [»oiired in. l>aUt^aii(i eat.
with sauce.
T)-(insi)(irrH/ /'iiddiiH/.
Heal ei.ulit e,i;'^s. a |ioiiiid of Itiiller, a p(Mnid of sii.u'ar;
s(>as()ii witli miliiie.i;' and l)ake in pastry. Add cili'on if de-
sii-ed.
Sipjx'/ riK/iliiK/.
Rnller lliin slices of cake, pnl in a deep pan. spr<'a(l nvov
wit li currants, raisins and cit ron ; w lien the disli is full poui"
( .er a pint of milk s\veetenc(|. in which three e,:;-.<4s have
been beaten; hake lu'owu. Jvit with sauce.
I t
Koil a pint of milk, pour in a pint of hoilin^- water, thicken
with flour and stir in t hi'e(> ounces of i)utter: add nine e,i;-,u's,
a pound of suft-ai", a ^-lass of wine, with cinnamon and luil-
meg-. Bake.
ILtntif PiiddiiKj.
Eig'lit (^^X^^'s beaten separately, to the yolk's add a teacup
of Hour, one (|uart of milk, then add the whites and hake.
Eat with wine sauce.
Kfn(/s^ Pndditif/.
Rub one cup of buttei-, three of suijar, five of lloui', 1o-
g'othei'; beat in live (>,y,i;"s with a cu|) of mill:, a teaspooid'ul
of bakiii;j: powder, the Juice of two oran.ucs and one i;'rat(Ml
nntmeg. Bake and eat with sauce.
'}').)
• >'>j!i
roFF'KK nnDixr;.
Ill
■m-
Old Tiiiic /'mlih'in/.
Sc;il(l one (|ii;iit ol milk, pour in tlirrr s|M)()iitiii.s (tf tldiir,
ht'iil six i'^'^s ill with tliL' juici' of ;i U'liioii. Hake Iwciily
iiiiiuitc'S.
Lifjhf ]*n(/(li)if/.
Tal\(' a pint and a hall" of milk, two cups of flour, foui*
<'.u'.i;s, and one la lilcspoont'iil of iiicllcd hut tcr : mix and l)al<o.
Kal uilli wine sauce.
Poor Mdirs PiiddiNf/.
A pint ol' sour milk, six c,ii\i;'s. a cii|) of bullcr, two of
su^s'ar, tcaspoonrul of soda, liall' a ^^'ratcd mitnic,!;-; put in
floui'to make batter. I^ake and eat with sauce.
Angpls^ Pnddiiu/.
Two ounces of flour, two ounces of suii'ar, two of butter,
a pint of cream, w Idles of three ei^'.i^s : bake in small putty-
pans and send to the table co\-ered with icin^\
Cojfee PiidiliiKj.
One cnp of strong- cod'ee. half a cup of butter, one cup of
su.ii'ar, four e,i4'.i4's. thr(>e cups of flour; bake in Jelly pans,
^lake a lillin.t;' of a cup of stron,ii' collV'cadd a <-up of cream;
put oN'cr the lire, thicken with two spoonfuls of flour and
two of su^ar. Beat ten e.ii'.ii's and pour t lie mixture over.
Spread between the cake. ice. and eat with sauce.
Brown Pcfti/.
Scald two cups of ci-umbs in a teacup of milk, mix in
two cups of chopped apples, one of su^'ar, a spoonful of
melted butter, cinnamon and nutmeg-. Bake quickly and
eat with sauce.
/.
oii.\.N(.i': n i)i>i.\(,
Orniiffr I'liildi IK/. .\ii. I .
( ii"i1t' 1 lie rind of two (ii;iii,i;i'>,. stiucc/.c in the jnici' iind
<»n(' l('nit»n. Mix with a pound ol' >n.u;ir, ;i |)(>inid oT Indlrr
iind lilt' \'(>ll<s (»r ;i d(i/rn t';^,:;s. iSakc, spread omt with
nu'i'in.ii'uos, Ui-own and cat with saner.
()r(tii(/(' Piit/d/tHj. X<K I.
M^ilst' 1 lircc lai'.uc oranu'cs and cnl in small |)it'i'es, put in
the Ixvttoni of a pnddin.i;' dish, sprinlde thick with white
sn^'ai'. Make a plain enstard and ponr oxer. Let icool and
oat with wine sauce.
Oranf/i' l^nddiiKi. Xo. '■'>.
l^lke one enp of po'\(lered ci'aek'ei's, one of hidter, one ol'
SM,ii'af, tlii'ee e,i;',i;"s, the jniee and iind of two oran^^'es and
half a enp of nnlk. .Mix ad loiiei her and ImiII half an honi'.
Kat with hard saiiee, HaviM'ed with exir'. ' of (nanx*'.
()r<(U(/(' r>i(/(/in<j. X<>. 4.
Put t hree oran.u'es and two lemons in a .liallon of water.
|-)oil till the I'inds are tender, lake 1 hem onl, slice Ihin,
riMnoN'e the seed. I'nl a |)(»nn(l of sn:4ar into a pint of
water. Slices ei.u'ht or ten apph's and pnl in: stii' all to-
^•ether until tiMider. Cover a puddin,^' dish witii pull' paste,
put ill the fruit, poui- over the syrup and bake. Eat with
sauce.
Oranije Puddinq. No. 5.
Strain throu,i;'h a coarse sieve the Juic(^ and |)idp of ei.i^ht
oran.i;'es, add the Juice and .icrated rind of two lemons.
Dissolve one oiinct> of i^-eJatine in a teacn|) of hot water,
when cool add to the orani^'cs. with a pint of clarilied suii'ai'.
Stir and [)om' in a mould ; set on ice. When the pnddin.y- is
turned out garnish with bon-bons.
I ;
I >
i
I:
Kiss /'H(/(//lti/
I'oil on(M|u;n't of milk, slii- in loiii' liihlcsjxioiiriils nl' corn-
slaicii ;iii(l t lit' ,>()lks of lour btMlrii t'^';;s. ll;i\»' t lie whites
bcalcii still', will) a tt.'acuj) of sii;;'ar aiul two toaspooiifiils of
extract of van 11 la.
AVf/ 1*11(1(1 i IK I.
Half a poiiiul of \\<^s chopprd line, a tcaciip of ^ratod
hrrad-crunihs, half a pound of su.i;ar. teacup of melted
l)utter, live ounces of candied orauiic peel and citron, one
nutmeg- ^'rated, live «'K«s well heaten. Steam live hours
and eat with wine sauce.
P/llcd/ipJc PilddiiKi.
Heal t he \ oiks of six e.ii'us. (Jratehalf a pound of pine-
apple, add to it a cupful (»f sunar and one (»f hot cream;
mix all to^'ethei', set into a kettU' of boiling- water and stir
until it he^vins to thicken, then rem<)\e from the lire, set in
ice for six oi- ei,;i;hl hours; when cold add a pint of \vhi|)ped
cream, mixin,:;- it throu.uh the pudding', also whip the whites
of the e;Li'^s toastilf froth and beat in. Poui- in a mould
and set in ice a,ii'ain. When solid turn out and eat with
cream, flavoi-ed with extract of pineapph' and sweetened.
Lemon PuiUUiKj. No. 1.
Take stale bi-ead, ^rate a leacu])ful, put in a bowl with
one pint of milk, two lablespoonfuls of butter, one cup of
su^'ai" and four e^'.t;s. (ii-ale two lemons and mix in, pour
in a buttei'ed tlish and bake. Eat witli sauce.
Leuioii PiKhliuff. No. •*.
Stir the beaten yolks of six ei;f^s, one cup of su^;m , half
a cup of water and two^Tated lemons to^-ether. Soak si-
crackers in warm water, kiy in the bottom of a pan, pour
I,KM<»N n l>IM\(!.
:vx^
('iist:ii<l o\«'i' .111(1 l>;ikr. ( 'n\ cr w il li iiifriimiir iikkIc of sii-
;4;ir and 1 Ik- whites (»!' I lir c^.u's. h!al \vi) li saner.
hcninn l'ii<hli)i<i. So. '•\,
Take the Juice and rind of one lenntn, a eu|>rid ol'sn.ii'ar,
three e;;',i4's, ten hii.i^e la Itlespodnlnls of iloui", one pint ot
I'ieli milk; mix all t(>i;etlier. Line a deep pn(hlin,ii' di>li
with pidV paste, pdur in the enstard, l)ake nidil done.
Cover with nierin;;\ie. Sei\i' \sith cream sauce.
Ij<>)ti())i riidiliiKj. Xo. I.
Beat six ('^"^s, a teacup of su.^ar, a tahlespoonrul of Hour,
same of butter, a pint of l)utternulk. l*'la\'or vcrv hi.n'hly
with extract of lemon, liine a (IInIi with slices of stale
('aU(», pour in the puddin.n', hake t ill done. ( 'o\er the top
with mei'in,i4"ue. I'rown and eat with sauce.
Lt'iiioii Mci'/iii/iic l'n<hliti<i.
(irate two lenu)ns, heat t he yolks of six e,y'.i;'s, two cups of
su^"ir, half a cup of hutter and a tahlespoonful of ci'eam.
Line l)ottom and sides of a pudding' dish with stale cake,
pour in the puchlinu', l)ak'e tweuty minutes. Cover with rich
morin^'ue and hrown.
Citron I'luhliutf. No. L
Heat the yolks of ten e.i4',ii's with a pound of su:;"ar and
half a j)ound of l)ut1er. Cut a pound of citron in pieces,
stir in. Line a puchlinu- dish with stale cake. Pour iu the
mixture and bake. Kat with sauce.
Citron J^nddintj. No. i.
"Beat the yolks of seven e^-,i;s witli a pound of su;;-ar and
lialf a pound of melted buttei', soak three grated crackei's
in a cup of milk, mix to paste and put in with the ei:!:s's and
I I'
I
380
coroAxrT itddtng.
siii;';ii'. Add :i .u'lass of wine ;iiid one uraU'd iiiiliiic.u-. Lint'
:i disli with ricli piilV paste, coNtM- tlic boltoiii with sli<-(<(l
citron, pour the niixliirc over and i)ak('. Spread the top
will) rich nicrin,i;iic and a teacup of liiiely cho|)ped citron.
Eat: with sauce.
^1
\imnnd Pnd(U,><j.
J.'
1 ;
i
]\[ake a sponp' cake, bake in a lon^- puddin;^- pan so it
will not l)e more than two inches thick. Hlancii a pound of
almonds, pound them in rose water, mix with four grated
crackei's, six e.ii-;^s, a pound of l)utter. a pound of su.^ar and
a small <ilass of wine. Pour on the cake; set in the oven
twenty minutes. Cover with nuM'in.J4ue, llavoi'od with ex-
tract of almond.
Cocounvt Piid<b'n</. No. I.
Take half a pound of ,i;-i-ated cocoanut, half a pound of
l)utter and su,i;ar (>ach, the whites of four e,ii-,i:-s, a small
"•lass t)f wine and a teaspoonful of (<xtract of rose. Bake
and serve with wine sauce.
('(xuKnnif Piiddini/. N(). '2.
Grate one cocoanut (save the milk), boil a quart of n<nv
milk and pour over the cocoanut. l^it live e^>;s, a cup of
sn^-ai', a tai>h'spooufid of butter, two t(>aspooid'uls of ex-
tract of vanilla, with the milk from the nut. Bake in a rich
puir paste. Eat with sauce.
Cocoanut Pudding. No. :?.
Grate one pound of cocoanut and mix with half a pound
of stale cake-ci'umbs ; beat six e^vLj's, half a pound « " sii^-ar,
half a pound of butter and a ^lass of wine topretht r. Stir
with the cocoanut and bake. Sei-ve with wine sauce.
I
'A
4
I
Pif>VXn:r^
CHOCOLATK rrDDIXG.
337
f
Cocoiiinil riiiUliini. Xo. 4.
One poiiiul of siiii-ar, half a pound of biiltcr, half a pound
of ^•palcii coc'oanut, lialf a piiil of d'cani, the Juirc of one
ItMiion, a loaspoouful of cxtracl of \aiiilla and (Mij'hl (',i;-,us.
J^cal all to.^'ctluM' and l)ak('. Coxt'i- with thick incrin.^uc,
ovei' which sprinkle yralod cocoanul. Eat without sauce.
Covoanut PmhliiKj. Xo. 5.
One <4"i"iled cocoanul, one larii'e cup of su^ar, half a cup
of melted Initter and six e.ii',i;s. IJake an iioiii'.
S)i<)ic-/Uil! Pii(/(/iii</.
Boil one (piaii, of milk and thick'eii with rice Hour. Reat
tlie yolks of four eii'i^s with lliree tal)lespoonfids of su,i;ai'.
Mix all to^'elher in a puddinn' dish aiul i>ake. I*>eal the
whites of llici e,Hi;"s lo a fi'oth, aild four tahlespoonfuls of
su,ii'ar, and half a teacup of rice well hoiled : llavored with
lemon. Drop in little halls over the puddiiij;-. Set back in
the oven to brown.
I t
Chorohite Puddimj. Xo. 1.
Scrape line foui' ounces of chocolate: add nutnu'i;' and
cinnamon. J^ut in a sauce-pan with (piart of milk, let l)oil,
stii' in a pound of suivar. Take from the lire and l)eat in
the whites of six e,i;;4s. Mix, pour in a pan and l)ake. Kal
with sauce.
(Viocofdfc rii</(lin(/. Xo. 2.
One (piart of milk in which pid a teacup of i^-rated bread-
crujnbs, twel\e s{)oonfuls of ,i;rale(l chocolate, the volksof
six eii'^s, a teacu|.) of su^^'ar and a teaspooid'ul of vanilla
extract. Let come to a boil, pom- in a dish and bake.
Cover the top with merinjj;ue, lUivored with vanilla.
IM
;i88
niOrOLATK PlDDlNCi.
C/iocoIdh' I'liddiiKj. Xo, o.
Boil one |)iMl (»r milk: add hnll' a Irat'iip ol" l)iittor, one of
siii^ai'. Ilifcc oiiiu'cs of ^ralcd cliocoialc Boil, wlicn cool
add llic \olks of four v^'ii;s. Pour in a |)Utldin.<4' dish lined
with slices of cake. Hake, cover with nieiini;ue and bi'own.
Ch(>c()l((fi' PnddiiKj. No. 4.
Take a (luart of milk, liii'cc lal)l('spooid'uls of cofn-starch,
half a cnp of su,i;-ar, llavor 1o laste. Lei l)()il and pour oiil
half in a bowl ; add to what I'cmainson the lire, one l)eaten
e^'^' and two ounces of vanilla (diocolate. Put in a pan in
alternate layers. P>ake until linn. Kat with cream sauce.
CJlocoldfc PlKld/HlJ. Xo. ■).
One quart of milk, eii^ht e,i;jj;s and one cup of suiiar l)oiled
to^'ether, thicken with a tablespooid'ul of c(Mn->.tarcli. ^lix
in a cup of warm water three- sjtoonfiils of .n'rated choco-
late. Poui- in a dish and l)ake. Covei" with meriui^'ue ;
brown in the oven. Eat with sauce.
1
Bice Pii(hJi)i(/. Xo. 1.
Take a teacup of boiled rice, thin with a pint of milk and
two tablesjjoonfuls of melted butter. Peat the yolks of six
e.ii'^'s, fj'rate one lemon am' mix with the rice. Hake li.::htly.
Real the whites with a cup of su.nar, spread o\er the |)U(1-
din^i;- and l)rown.
Bi'cr Pi(<hliii(f. Xo. 2.
Boil one cu|) of rice for half an hour, tluni pour in a (|uart
of milk and sinunei* slowlx . Put in four teacups, let cool.
and take out . la\' t>n a dish, on t he top of each make a n open-
ing- with a spoon and lill with Jelly ; then p(»ur into the dish
a custai'd. Let cool and eat with sugar and wine.
saaa
i aaas
nr«ri»ffSS,yftSr.i(i
^^iiiS'/jjjBa p . ' i ff a teTfc l Bte j."' '
R1("K I'UDDIXr..
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nice Piuhh'iKj. No. 3.
Boil a leaeii]) of rice in a (|iiai1 of milk ; aiid a pound of
sii^ai', luilf a pouiicl of l)ii11('i' and six ej^'^'s. Flavoi' to
taste and bake. Eat witii l)iiltei' sauce.
Rice Piifldfiu/. Xo. 4,
To one cup of rice boiled in a pint of walei*, add a pint of
milk, llie yolks of two ('^'.^'s, baif a cup of su.^ar, and a tea-
spoonful of extract of lemon. Put in a pan, l)al<e slow I \ ,
and cover with mcrin^'ue, sweetened and tlavored.
Rice Pn(J(h')i(f. Xo. 5.
Soak one cup of rice four hours, drain, and put in a deep
pan ; add one cup of suu'ai'and iialf a .nailon of milk. Flavor
to taste. P)ai<e four liours in a vcvy sUiw o\(mi. Spi'inisb'
the top with sui^-ar and .urate nutmeg- over. Kat witbout
sauce.
Rice Ptuldin<i. Xo. (i.
Boil three cups of rice in a ([uait of milk ; when tendei- add
a |)int of milk, two cups of su,i:"ir, a .i^-Iass of wine, lialf a
cnp of l)utter, lialf a pound of seeded raisins, a pound ofcui--
I'ants, half a i)ound of sliced cit riui, a teacup of urat(>d cocoa-
nut, half a pound of l)lanche(l almonds ixninded. Heal ten
e^'ii's (leave out the wbites of six) and mix in. Pour over
a teacup of brandy. Put in a pan and bai<e two liours.
Make mei'in.iiue of the six e.ii'iis and a teacup of siii^ar,
flavored with extract of nutmeg-. Eat without sauce.
Tapiocd Pfi<J<Ji)i((. X<k 1.
Wash a teacup of tapioca in waiin water and let stana
half an hour. Then stir inaiiuart of milk, four e.y^'s, tal)le-
spoonful of butter and a teacup of su^ai". Bake two hours.
Eat with sauce.
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TAI'IOCA I'lDDIXO.
Tdltidcd /'inhliiKj. Xo. 'I.
Fill M piiildiii,:;' (lisli with slices ol' sImIc (•ai<t'. ScallcM'ovci"
liair a poiiiid of seeded raisins. Soak ()venii.i:lil four laUle-
spooiil'ids of t:i|)i(»ea, hoil in a <|iiaft o\' niilU, in uliieli heal
the yolks of I'oui' e,u-,n-s, a 1al>]esp<)()nl'nl of su.i^ai', and a
tabh'spoonrul of exlrael of lemon; [)oni' in the disli and
bake lialf an hour, ("ovei' uilh nierin,i;iu'. sweelened and
Ihivorod.
Titpiocd Pn<l(/i)i(f. Xo. ;}.
One cup of iapioca soaked, one (juarl ol' milk, yolk's of
foure^-,i4-s, wiiilesot' two, enplnl of sn.i^ar, two lai>lespoonfnls
of ;n-i'at('cl <'0('()ann1 . P>akeliairan hour. ('o\-ei' willi luer-
iui^'ue, sprinkled with cocoanut.
Soak a eui»rnl of lapioea : sel near llie lire 1o k'e(>|) warm.
Peel and core six apples: slew imtil lender. I*nl them in a
puddin.14' dish, iill the holes with suivar and grated nulniey.
S vtH'ten the tapioca. p(tur oxer the apples and bake an
lioui'. Eat with cream anil siii;ar.
i
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:
}f<(iii<><-(i r>i<hJ/H(/.
Soak a cupful of manioca in sweet cidei-: put in the stovi;
tosimmci". While it iscookinu, peel, core and (juartersix
ap|>!es; stew t hem till lender. ]\Iixwith the manioca, put
in a dee|) dish, heat two ei:<;s with a s|)(tont'ul of cream and
a teacu|) of i)i'eail-crund)s and spread oxer top. Bake an
lioui' and eat with sauce.
S(f(/(i ^iidfJinff.
Boil half a pint of say-o in a <piart ot milk. F^il some
stewed apph's in a dish, pour the saj^oover and bake. Eat
with sauce.
I
FARINA PUDDING.
341
1
.
Arrotvrooi Pmh/iiir/.
liuil a (|iKii't of inilU ami lliickcii with ai'i'owi'ool . Add
llic yolks of six e^^s, half a pound ol" sui^ar, half a pouiul
of butler and one t;'i*atod iiutmof;". Bake in i)astr_v. When
(h>iit> eovei' the top lirst with choppeil citron and then
niciinii'ue.
Fariuit Piiddiiuj.
l>oil a (iiiai't of milk, Ihirkcn wilh fai-ina, add one cupful
of su.ii'ar; take from the lire and slir in four e,ii'i;'s. Flavor
Willi exti'aci of uulnu'.u". l^ake. Sift su^'ar over the top
and set back iu the stove. Kat c(tld.
MdCKi'oni Piuhh'ng.
Boil one cupful of i)r()k»Mi macaroni, pour o\(M' a (piart, of
milk' and let simmer; remoxc fi-om the lii-*', l)eat in four
en'.^s, a cupful of su.n'ar, a tablespoonful of butler and ;i
teaspooid'id of extract of vanilla. Bake and eat with
cream sauce.
Gelatine Pii<J<liu<i.
Dissolve one ounce of ii'elatine in one pint of milk. Beat
the yolks of six t',ii.i;s and stir in with half a piuiud of sui^'ar.
Flavor a (piart of whipped cream with extract of \aiulla
and stir iu when cool; add the whites of the e.ii^s beaten
still'. Eat with wine and sui^ar.
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Siioir PiKhliiirj.
Dissolve half an ounce of .i^elaline in a pini of hoi water.
Let cool, then add the whites of three ei;'^s, tlie Juice of two
lemons ami a teacup of su,L;-ai' ; jiouv in a UKUiId. Make a
I'ich custai'd. Flavor with extract of \anilla and |)our
over the gelatine.
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POTATO rTDDINO.
Jri.sli Potato J'ti(/(l/u(/.
Take our pound of luaslicd |)otatot's, one pound of sn.ii'ar,
two cups of !»iill('i', a teacup of cream, ^ix c.ii'^s, a small
.ylass of brandy. Stir all lo^'cther and bake in a rich i)ulf
paste.
Siceet Potato PiaUtiiaj. Xo. 1.
Two i)oun(ls of boiled sweet potatoes, mashed and rubbed
with half a |)onn(l of butter, in which mix six e,ii\i4's, a tea-
cu{) of milk and one .i^rated lemon. P)ake and eat with
wine sauce.
Sifcet Potato PiKhtiiif/. Xo. '2.
Grate one (piart of raw sweet [)otatoes, mix witli three
cups of su.ii'ar, oiu* cup of l)utt(M', half a cup of Hour, a (|uart
of milk, ten e,i4'^s well beaten, and a teaspoonfid of extract
of vanilla. Bake in puddin;n' disJi. Serve with sauce.
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Fruit Rotts.
Make a I'ich pulf paste, i-oil thin and cover witli l)er)'ies,
clierries. ai)ples or any kind of fruit desired ; I'oll up and la\'
in a pan, spread bits of butter oxer the top, sj)rinkle with
su^'ar iiid |>ut halfa teacup of water in the pan. Bake and
eat '.v;th sauce.
Ap})li' ni(iii])t/ii(/s. X(K 1.
Make a short dou.i^h, cut in pieces. Put tart apjih's and
ivrap in the dou^li. Drop in boilin.^' water. Eat with
sauce
Apptc DnnipIiiH/s. Xo.
Put into two cups of IU)ur two teaspoonfuls of baking
powdei". Chop half a ])ound of beef suet and stii' in tlie
lloui'; wet with one cup of water and mix in a firm dou^h.
Line six well-buttered cups with the paste, slice six sour
i«»li«>i»r*ii»\'i^T«*S»<r'S<M6fi'-*-'
AI'l'I-K l)lMI'MN<i.
O I.I
apples, sprinkle with sii,u-ar, till tlic ciip.s willi apjilcs and
(■oxer tilt' lops with ciMisl. Slt'ani llicni an lioui-, tlicn liii'ii
ri'om till.' cups. Sin su^ai' onim' and cat with saui'c.
Boiled Apple Dinnplim/s.
Make a <i'oo(l bakin;:' powdci- crust; peel and coi'c sonic
^'ood tai't apples, roll out the ccust, place apples on the
(h)U^'li, till each caA-ity with su.^'ar, c!icase each apple in
coatin.y of crust , press toij-ether and di'op in hoilin.i^' water
or steam. Eat with snu-arand l)ntter.
Jjdixcd A}t])li' /)iniij}lin(/s.
Make as for boiling-, put in a pan so they will not touch,
and l)aUo brown. Eat with cream sanci-.
Rolled Apple l)iiniplii)(/s.
Peel and chop some tart ajjples, make a rich crust, roll
hair an inch thick, s|)read with apples, sprinkle with su^-ar
and cinnamon, cut. in sti-ips two inches wide, roll up hke
jelly cake, set the i-olls in a pan. put a teaspoonlid of butter
on each, put in a moderate oven and bake. Eat with buttei'
and su<;'ar.
PeaeJi I)iini})Ii)i(f.s.
Make .ijood hakin.n" pow<ler ci'ust, roll out, cut in pieces,
on which put canned peaches or peach preserves, put a
tablespooid'ul of i)uttei' and su.ii'ai- each with the peaches.
Draw t lie ed,ii'es lirmly tout't her ; bakeiii a deep dish, jvit
with sauce. Baked api)le dumpling's may be made in the
same wav.
i.\
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844
SAUCES FOK PUDDINGS.
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CHAPTER XXV.
SAUCES FOR PUDDINGS.
Pudding Sauce. No. 1.
]\Iix the yolks of four e^-^'s, four tal)los|)ooiifuls of su^ar,
one of lloui- and two cups of uiilk. iSut on the lire and stir
until thick. Flavor to taste.
Puddintj Hauce. No. i3.
Beat to^-etlier four tal)les[)oonfuls of su^ar and two
ounces of l)utter ; stii- in a teacup of boiling' water. Stir.
Flavor to taste.
Cold Scnice.
Half a pound of butter and half a pound of sugar beaten to
a fi'oth. Flavor with exti'act of almond.
Good Sauce.
Half a pint of milk well scalded, half a pint of sugar and
the yolks of two eggs. Flavoi- with vanilla.
Whipped Cream Sauce.
Whip a pint of tliick sweet ci-eam, add the beaten whites
of two eggs ; sweeten and llavor.
Hard Sauce. No. 1.
One cup of butter, three of sugar ; beat very hard. Fla-
vor with extract of lemon.
i
SAUCKS i'oi; I'lDDINTJS.
Ilttnl SdHcf. Xo. '^.
lU.")
Beat the whites of six e^^-^s still", ;ui(i two ciiits of su^ai-,
half a cup of creamed butter and a tnljlespoouful of extract
of rose.
Foil mi u(/ S((uc('.
Beat the whites of three e,i;'^s, uielt a teacup of su^ar in a
little water, let boil. Stir in one ^lass of wine and then tlic
eggs.
French franco.
Cream a pound of butlei-and stir in a pound of su^ar;
add one beaten ♦'^•^' and a .i^ili of wine. Lot simmer.
Grate a nutmeg- in.
Wiiie Sauce. iVo. 1.
Dissolve a pint of suf;-ar in a little water, boil, add a lump
of butter ; stir in wine to flavor.
Wine Sauce. Xo. .1.
Half a pound of butter, yolks of two beaten e^^'s, nine
tablespoonfuls of brown su^ai-, two glasses of wine. Let
simmer on the fire a short time.
\i 1
Cream Savce.
One pint of rich cream, half a pound of su^rar, tablespoon-
ful of butter, one g-lass of wine. Beat all together.
Lemon Sauce.
One pound of sugai', thi-t'c ounces of l)utter, half a teacup
of water, Juice and rind of two lemons. Boil, and Iieat in
the yolks of two eggs. When cool add the whites of two
eggs beaten stiff.
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sAUCKs KuK rrF)i>?\r,s.
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Hoi/rd l'ii(l</int/ Stiller.
Huil one piiitr of waU'i', IkiH' ;i ixniiul of sii;i';u', atifl an
oiiiKT of hiitlci'. Heat; tlu; yolks of llncc c^'^s. Rcmovo
the pan from the lire and poiirparlof conlt'nls <»ii llic ('^'jtirs,
lluMi pour all lo.ii-ctlu'r. Set on Uw liri' till it tliicUens.
Flavor with vanilla.
Majjie Sufjar Sance.
Melt lialfa |)int of maple sn^yar in a teacup of water. Lot
simmer, and add lialfa cup of l)ulter ; ^i-ale in one nutmeg;
l)oil up once.
Jcflf/ Sauce.
^felt one ounce of su^^-ar and two tablespoonfuls of jelly in
li;;lf a pint of boiling- water. Stii' m a teaspoonful of coi-n-
stai'cli ; l(>t come to a l)oil.
Ornnfje Sauce.
K\\ ract 1 he jiiicr ofau (U'an.^'e and mix with yellow su^'ai- ;
foi'in a l>;iil ;;imI icit hack in the peel. Sej-ve with cold
pnddiui.:.
riunapple Sance.
Mix two spoonfuls ofhutterand four of su^-ar ; flavor with
exti'act of pineapple; form a pyi'amid and shape like a
pineapple.
Strawberry Sauce.
Haifa cup of huttej", two of su^ai- and one pint of IVesh
oi" canned strawberi'ies. Beat butter and sug-ar to a cream ;
stir in the berries and the beaten white of an egg-.
Peach Sance.
Poui' peach Juice from a can, add sugar to thicken, and a
few drops of extiaet of bitter almond.
SAUC'KS KOK l'll)|»IN(JS.
«>4(
C(H'(K(tHl/ S((f(('f'.
Two t;ihlos|)0oiifiils of hiittcf, ;i cup of sii.Ji'ai', ;i t;il»l)'-
spoonfiil (»r Hour, milk ol' one cocoaiiiil, witli ;i Iracuprul of
llic nut ii'ralcd. Let siniuicr fiNc ininulcs.
m
DhcIicss S((nce.
Boil 1 wo ounces of ;i;i'atc(l choiolatc in half a pint of milk ;
l)ca1 llic yolks oj" two c^'^i's witli lialf a cii|) of su.n'ar; stir
thick as lioncy. P^'iavor with extract of vanilla.
Sauce aii.i' Qdufrc Fni/'fs.
Remove the rind of one lemon and one oran.^e, cut in
small slices, I'emox'e s«'ed and lay in a l)o\\| ; peel, core and
cut in slices two sour apples, which add to a pint of wine
sauce; simmer till tendei", then add a i'U|) of seeded raisins,
the pieces of lemon and oi'an.ye with peel cut in shreds ; hoil
in a little watei- then add to sauce afterstrainin^. I'ut in a
tal>lespoonful of almond extract.
;]4s
I'Asrin'
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CHAPTKR XXVT.
PASTRY.
( )|H' ,i:i'(';i1 sccitI in iii;il\iii,:4' ,m><»tl |>:isti'v is Id li;iii(llr i1 as
liltlf as |)(i>sili|r. 'I'lic hiiticr or laid used in pasliv should
!)(' swccl and solid ; 1 ho i>oa id upon w liicli il is i oiled si ion Id
he hard and snioolh. and nf\rr used Tor an\ ollior purpose.
To make pidV paste t he l»nl ler and paste should he so separat-
ed as to Miakt' the greatest nuinl)er of la\ rrs. and I he hulter
should 1)0 kii<'(«l('(l, not rolled in. Short past<' is inoi'e
\vh<»l('souM' than pull' paste and is more easil,\' made. The
water used in mi.xin.ij' pasti'\- shoidd he \ov\ eold and
^•raduallv mixed throu.^h. Alwavs roll with a wcll-llouicd
rollin^'-pin. Kruit pies shoidd i)el)aked in a moderate o\-en,
l'i<' Crii.sf. X(,. 1.
To one pint of tlour add one teaspoon In I ol l»akiii.i:' powder,
ndx in a teaeu[) of l)utter oi- lard, wet with ice water;
sullleient for two pies.
Pic Crust. No. 'i.
into one quart of sifted Hour and a teaspoonfiiJ of salt,
rill) a teacup of lard, add ice water to make a dry paste;
rol
thin,
Pie Crusf. No. 3.
Three cups of sifted Moui', tea spoonful of bakin;H" powder
a pincli of salt, one cupful of cream, half a teacup of butter
mix, and roll thin.
y
IfS.i
ri I r I'ASTH.
:;ii»
/Vf ( 'rn.sf. A'n. 4.
Four t«'nrii[)s of lloiii-, oiic df linn l)ii1hM\ one of lard, a
little salt ; mix with a teacup oT ice uatei'. Do not liaiidii',
cut with a knit'c
PHf Pdsf,: X(K 1.
Silt t hire (Mi|ts of Hour, a Iraspoonlul of haUiM;^' powder
and a little salt . Mix t he Hour with t he e^>;'and ice water,
roll out and lay on the hiitler in small hits ; fold uvci' and
roll out until all the hutter is used, i'ut on ice twenty
minutes; roll hall" an inch thick.
; 1^
SCALLOPKD F»IK PLATE.
ruff histc. No. 'I.
One pound of Hour, to l)e made up with ice water, one
pound ori)utter; spi'ead ovei-lhe don;^li four or live, times
and roll.
Puff r<(sh'. No. '^.
One pound of sifted Hour, one of hutter folded in a cloth
and |)ress<'d to remo\e the moisture. Sift the Houi' on a
hoard, in the centre scpiee/e the juice of a li'uion, and add
the healeti yolk of an vix*x ; stir and pour in ice water until
the paste is stilf. roll out smooth, spi-ead the l)utter ovei"
half the jiaste, la\ the other half o\-er, and j)ut on ice lifteen
minutes, then roll out, and double in three parts on which
spread butter and fold over. Handle as little as possible,
and keep on ice until leady to use.
;ir)0
Al'IM-K I'llv
V
rir r/diii ri<'.
^rix li.ilf a Icaciip oT while sii,!4af and a spoonful of lloiii',
spi-inlslf o\ci' the l)o11oni cnisl, llicn add the |)i(' | laiit ciii
(iiic ; spi'inklr nioic sn.i^ar. I5ak<* an lionr in a slow ov<'n,
or slew 1 lie pic plan's l)('f<.n' piillin;;' in Ilic <'iMist.
Aj)pl<' Pic. No. 1.
T^'el, nIicc, and stew rip(> Jnicv apples, niasli and season
with nnlnie,^-, Mil Hiecnisl ;iiid lt;il<e done. Whip three
e.i;'^'s t(i a Iro h. su eeten, llavor, and put over the |)ies. Set
in oven to brown.
.VGA TIC V[E PT.ATK.
Appli' /'/'('. No. 'i.
IV(>1 and slice very thin, line pie pans with crnst, put in
apples, sn.ii'ar and a little water. l-Jake until tlie apples aj-e
done.
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Fcndi I'll'.
Line pie tins Willi pull' paste, till v\ii|i pared peaehes and
! o\-er with su^'ar; put on a crust and I'ake.
Pnnw I'lc.
Wash the pi'unes ilirouyh two waters. SteA'- with su*::ar
two hours. Whcii M<Mie poiw in tin lined with pie-crust.
Add a 1al)1espoonrnl ' !' butler, co/ei' with a to]) ])as|e aiul
bake,
Bi.ACKnKiiiiv iMH. ;'.;>l
!)(())> son /Vr.
ScmNI 1 lie (l;nns(>ns ;nul sft :isi(lr to cool. I'likcoul stones,
sweeten ;in(l put in pie tins lined with paste. Ured^'i' w it li
Hone, pni on a rich top eenst aial bake.
i
1
Chrrr// r/,'.
Seed the elieeiies and scald in their own Jnice. sweeten
:nid ponr in deep pie plaleslined withci'nst. SprinUle with
flonr ; cover wit h lop crnsl.
Cnrrnn ?ie.
Wash and tiioron^uhis' pick, sweeten and put in a l)akin,:r
dish, ponr over l)oilin^' water, line pie pans witii paste and
pour in. Dredge witii Hour, cover witli top crust ami bake.
Cvanherrji Pie.
Stow two pounds of IVuit to one of suj^'ju".
and bottom crusts.
Bak(> with top
Blacklwrrji Pie. No. 1.
Stew and sw(>e1en, pour in pie crusts, cover witli top
crust and l)ake.
Blackherrij Pie. No. 2.
Take three cups of lierries and one (»f su,ii'ar, line very de.>p
pie tins with cru'-1. put in l)eri'ies and sugai", cover and
bake. Make rasplx-ri-y pies same w a\ .
(ioo.sehei-r/f /V*».
Put one pound of su,i;-ar to one of fruit, ct>ok iiotil it l)e«i-ins
to jelly, tlu'U spreatl over rich crust ah'emly baketl, (irecii
CUIT.U11 Itios may be made by suiae recipe,
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352
T.EM()N TIE.
Lemon Pie. No. 1.
Grat<' Hh' riiul and* s(|iiL'('/,t' tlir Jtiicc of ono lemon, pour
on it a teacup of boiling- water. Beat the yolUs of four
e^'^s witli a cupful of suft'ar and two s|)()onfuIs of lloui'.
Pour the mixture in a rich crust ; hake. Wiu-n (hjne heat
the whites of t he ♦•^r^^s with a teacup of powdered suf;ar,
spi'ead o\"er tlie pies and pid in the oven to hi'own.
Ijemoii Pie. No. 2.
Tal<e the rind and Juice of t hrtc h-nions, three tal>h'spoon-
fuls of Hour, tliree e^'^s, one pint of molasses. Baku in
rich crust.
UNIVERSAL IMK PLATE HANDLER.
mon Pie. No. '?.
One lemon ft'ra ted. one cup of su,i4ar. tlie yolks of three
e^JS's, tatilespoouful of l)utte)\ half a teacup of milk, two
tahlespoonfuls of corn-starch; heat all to^'ether and hake
in a I'ich crust.
«r
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Leninii Vie. No. 4.
Grate the rind of three U>mons, scjueeze in the juice, bent
the whites of six e^-^'s and the yolks of twelve, add twelve
ounces of butter, twelve* o^ sup-ar. Line pie pans with I'ich
crust; bake twenty-live iniimtes.
■utiifrHtiiffii
LEMON CWKAM IMK.
:\:u]
Lenio)) Pie. No. 5.
Squeeze the juice of IVmr lemons with a (jii;n-t of water;
add six wel'-heateii e/^-^s, a pniili of salt and a poiiiul of
white su^Mi'. Put ill a preservi- kettle and set o\rr tlir
fire; thicken with two tahlespoonfuls of coi'ii-staicli. JSake
between tworicli crusts rolled verv thin.
^
r
Lemon }*ie. So. G,
Roll two crackers line, place in a Itowl, |)our on l)oilinv
water; when cold add two beaten eui^s, one lar.^'e <iip nl
su^ar, the grated rind of one lemon and llie Juice of two.
Line pie pans with pulf paste, pour in the lemon, cuvfr
with thin top crust and bake.
Lemon Cream Pie,
Boil one pint of milk, add three spoonfuls of corn-starch,
when boiled take oil" the fire, beat in the yolks of four e^-^s,
two tablespoonfuls of huttei-, a teaciq) of su,i;ar. tlir juice
of two U'liions. Pour the mixt ;re in a rich crust. P>ake
in the oven twenty' minutes. Whi|)the whites of four e,:i^;s
to a .stilf froth, mix in a teacup of su^'ar, spread o\eraiul
brown in the oven.
P/nedpple Pie.
Grate a pineapple, mix half its wei^-ht of butter witli its
full weip'ht of su^'ar, add the yolks of four e^,<4-s beali-n
lif^'ht, then stir in a teacuj) of cream. Bake with an under
crust and put the beaten whites on top.
4
I'
Banana Pie.
Slice new bananas, add beaten eyvi^s, nutmey- and a little
sugar. Bake with two crusts.
•^■A
()H\\(JK I'll-:.
( )r<iiiij<- r/c. So. 1.
Bi'at 1\V() tal)les|)ouiiriils oT ImiIIci-. a c\\[) of sii.i4ar, liall" a
piiil of crcaiii. and 1 lie jtik-c (if 1 wo oraii.ii't'N w i1 li 1 lie riiiil of
one to,<4Tt licr. Line pit' philt-s wil li cnist. pour in tin- niix-
liire and l>ak«' l\vonl\ niinulcs.
<»i
Ordui/c I'ic. Na. 2.
One pint of milk, llircc oi'an.iz'cs. a cupful of su.u'av, two
1al>lt'spoonfnls of hnllcr, half a Icacup of follctl rfacU'cr,
one small .i^'lass of w inc, a 1t'as|)oonfiil of extract of vanilla.
Hake half an hour in a piilf paste.
i
m
Fhj Pie.
Take ripe li,<;'s, soak in wine. Line pie |)lates witli rich
crust, put in the hi^s, eover with su^ar and l)alve.
Chocolate Fie.
Take four tahlespoonfuls of chocolate, one pint of l)oilin^"
water, let it simmer for a few miiuites, then take t !'e _\-olks
of two e.u'.u's, two t ao|esp(toiifuls of corn-st a rcl. ;>.i(l six
tablespoonfuls of su.n'ar, mix to.^'efher and hoil nntil it is
thick, .Make a rich crust, hak'c it, and then put in the cho-
colate. Beat the whites of t he e^^i^s wit h uowdei'ed sui^ar,
spreail on top of the pic and set in t h(> oven to hrown. Kat.
cold.
M(irlboroH()h Pie.
Take half a dozen macai'oons. "oil line, adil a cup of
stew(,'d apples, thive e.i;'^'s, half a i)iui of civam, a teaspoon-
ful of extract of almond, and two tablespoonfuls of cliopped
citron; mix well together. Line deep pic plates with i)utf
paste, pour in the mixture and bake.
>1
('CH'OAM'r IMK.
.).).>
]
T<iin((f() I'ic.
Slice tomatoes and stew in a s\ inp of sii^ac and lemon
juice, when transpai'ent si)iead over a lich ci'usl and bake.
Cocoditnt ]*ii\ No. I,
Open the ed^'t' of a eocoanut and |»(Mii' ont the milk, bfeak
the siiell and ^'rate the cocoa mil, take its weight, in sn.uar.
l)eat t'oui' »'^",i;"s, (tne cup of cream a iid t he milk of 1 lir <•(»(•( »a-
nut to,i;ct her. Flaxor w it li extract of orange. Line pie
pans with putl' paste, till and l)ake.
Cocodiiiff Pie. Ni). "1.
Beat hair a |)ound olsuiiai'. a (|uaitei- of a pound of but-
ter, t hi'eee,u-,ii-s, with half a pound of .u'cated eocoanut. Bake
in ricli pulf paste.
Pofdfo Pit'. Xo. 1.
Take a pint of ^ratt'd law potatoes and a quart of sweet
milk; boil loi^'ether. Ai\{\ three ey^-s, t wo cups of suij-ar,
u leaspoonful of It'iiKUi extract and nutmeg' each. lUike in
pkiin pie ci'ust witiiout top.
Pofafo Pie. No. 2.
Boil half a tlozen lai-.u'e |)otatoes until done, rub tlii-ouyh a
.sieve, add to a pint of |)otatoes, three of sweet milk, two
tablespoonfiils of l)utter, a teacup of su,i;ar. a teaspoonfiil
of extract of lemon or oran.^-e. Pour in pie pans lined with
crust.
Sweet Potato Pie.
Take one pint of mashed sweet potatoes and a teacuj) of
sweet milk. Beat tlu' yolks of fmir e.ii"^'s, and cream a
teacup of battel', and same of su^ar, mix with the potatoes.
{
J'l'l
.K)(>
HOME PTE.
I , i
Flavor willi two Icaspooiiliils of cxl lad of ihi1iih'.u;'. l-Jcal
the whites to a sliM" IVotli and stir in. iiaUo williout a lop
crust.
Sliced Siceet Potiito Ph>. No. 1.
Boil the swi'cl pol aloes. J\'rl and slice. Place evenly
on 1 he bottom of a di-ep |)ie plate lined willi cnisl, eovei'
uilh butter and sii.nai-, llien another layer ol' potat»oes and
butter and sui^'ar until lilled. J-Jake in a slow oven.
Slical Sweei Pot at J'/e. No. ±
Boil, peel and slice potatoes, lay in a syi-up of su.ii-av
llavored with extract of cIoncs. Scald, ami let cool. Hut
the slices on the 1»ottoni of a deep pan lined ••.itli crust.
Poui' the syrup o\-er with a ^lass of brandy oi' wine. Bake
until the crust is brown.
Home Pie.
Grafo a \\.\v^e Irish potato, add the juice and rind of one
lenuni, tiie beaten white of an ei;';', a cupful of while su,i;ar,
and one of cold water. Bake in a rich piilV paste, spread
with beaten whites of eu'ii' sweetened and lla\(»red with
lenuMi ; In-own. When ready to serve, lay over the lop of
the pies bits of sti'awbi'rry |)reser\('s or currant jelly.
Cracker Pie.
Pour tioilin.2r water over four or five crackers and let
soak. Pi'ess out the wat(M' and poui' in the juice of a lemon
with a teacup of su^-ar. Pour in puU" paste and bake.
Wash iuf/t 0)1 Pie.
A cupful of su^-ai', half a cup each of sweet milk, butter,
lloui', one teaspoonful of soda and two of cream of tartar,
KICK I'IK.
357
i I
i
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I
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Willi oiii' cy'.Li'. Fl;i\(>r \vi1 lic\1 i';i(i (>r Iciiioii. Put on plait's
and spread willi apple sauce.
Molasses P/'r.
( )iie pint (if molasses, t liree healen e<4'^'s, one 1 alilespoonl'nl
of l)uttei'. l->ake in plain ciiisl.
SK(/<ir Pie.
T\v(» cups of In-own sn.n'ar, half a eiip of hul ter. hall" ; cup
of ci'ra ni. 1 lirce ei;xs. I^'la \ (M- \\ it li e\l cad of lenion. Piake
in |)as1e wit IkuiI lop,
Ji'icr Pie.
Tnrn n (piact of boilini;" water on a teacup of rice, 1)oil soft,
take fi'oin the lire and add a (jiiart of milk, li\ f ei^'i^-s, a lea-
spoonfnl (if extract of lennui and nnlme.u', a leacnp of sn,i;-ar
and half a pound uf stonetl I'aisins. i^ake in ch-ep pans lined
with pulV paste.
Vi}ii'(jin' Pie.
One e,u'i4', lahlespoonfnl of Hour, one cup of suii'ar : heat all
tc).i;'etlier and add a lalilcsponnfnl of \ inc.Ljar and »nie cup
of c(»ld water. Kla\(»r w it li e\t ra<t of nnt niei;' and Uake w it h
two crusts.
Raisiii Pie.
One lemon, one cup of raisins, one of water, and on<> d
rolled crackers. Sc.'.ld the raisins, add a cup of su.yar, and
bake in pull" paste.
Piimj>kiii Pie. No. 1.
Take a lar^'e firm i)uni[)kin ; stew. To one cup of brown
sugar, one cup of molasses, add llie \ oiks of foui- eg'gs, one
!
IV
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ITMI'KIN IMK.
pint orstrwt'd piiiiipkiii, ;i I'cw dinps imcIi (»r.uilii;('i'. ci 1111:1111011
and t'Nt i"i(l uT ( l<i\fs, and a pint dl' milk ; mix w t'll a nd pmir
ill dcfp pans lined w i1 li past i\ .
Pnnij)/x'iH /VV. Xo. -1.
Tal<(' one (piai't of stewed piiiiipUin, oiie(|Uar1 of ei'eaiii,
liair a (lip of hiitter, a teacup of siiiiar. witii the volks of
lliiee ei^n's. Kla \ oi' wit li ciiiiia iiitiii a lid nut iiie.i;- : beat the
whiles of the e^<4saiid line a deep|iaii willi rich cnist, till
w it li piiiiipkiM and hake.
Minn- Pie. Xo. 1.
Take two parts of chopped a|)ph's to one of meat : a(hl
cnn-ants. raisins, sii.i^'ar, and spice lo taste; moisten with
ci(h'r. Let stand on 1 he sto\'e until cooked, set aside 1 o cool.
Bake in crusts wi11i(»ut tops, tlieii l)ake a crust of piilf paste
and lay on.
J\F/uci' Pic. Xo. 2.
To make mince meat. Take iivecw six pounds of heef
and l)oil ; chop tine with three pounds of siiet : seed four
pounds of raisins, wash four pounds (»f currants, sli.-e a
pound of citron, chop four (piarts of apples : put in a sauce-
pan with cinnamon. clo\es. ,i:iii,i;'er. iiulmei;'. the ^jiiice aiul
rind of two lemons, one teaspoonfnl of pepper anil two
pounds of snuar. I'our o\-er all a ipiarl of cider, or fi'iiit
Juice, one ([uart of molasses and a lump of hiilter ; let come
to a hoil, pack in Jars and i)iit in a cool place. Use wlieii
needed by bakiiii;' in rich pull' i)aste.
Mi}we Pie. No. 3.
Take four pounds of luH'f, tw(» of suet, ei^-ht of chopped
a])ple.s, two (luarts of niolassi's, lliive of cider, three pounds
ir pounds of raisins, live of currants, three of
i
*j-5M,i,
MINTE IMK.
;5r/.»
citron, six lomoiis and six (n-aii^cs. a pound of |tr»'S('i\ cd
(jiiinct's, two (iimccs each ul' r|i>\ cs. ,i:in.L;rr, allspice, nut nit\L;'.
mace aiul cinnannui. with t \\ o traspdont'i.ls nf l»lack pep pre.
Tilt' Itt't'f and sii^^ar must he put on t hr stove and allowcil
to simnit'i' sonic tiiiic. i'ut t lie cider <in to li»';i| ;iiul slew
tiu? apples ill it ; mix all toiictliei- iiiitii cool^ed tender, tlieii
the last thin;'' add the luaiidv.
Mince M('<(f for P/cs. !
Three pounds of i)eef, tour pounds ol' suet, three of raisins,
one-and-a-half of currants, one of drieil cherries, two of
chopped dried apples, iiutiiie.ii', mace and ciiinamon, and
four pounds of i)rown siiiiar. I>(»il all to^vther. Lastly
add two pints of wine aiul one of brandy.
<
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Mi)L('(' Mi'dl ir/'l/i(>t(f Liquor.
Get two beef ton,t;'iies and l>oil. When cold choj) fine,
with a pound of suet. Ta':e two (piarts of viiiei;ar. currant
jelly or fruit juice, one pint of syiaip. P)oii and put in two
ounces of butter. Seed two pounds of raisins and wash a
pound of ciwrants, slice a pound of cit roii, half a pound of
candied oraii'^'e peel, two (piarts of chop|)ed apples; add
cinnamon, cloves, nutnu'ii-, mace, allspice, the juice and
I'ind of two lemons, three |)ounds of suuar and four oran^'es.
Let boil twenty minutes. Pack in jars and keep cool.
Mock Mince Pie.
Six crackers roUed fine, one cup of cold water, one cup of
molasses, half a cup of brown siii;-ar, half a cup of cider,
same of melted butter, <uie cup of raisins, lialf a cup of
currants, one e.j^"^', tcaspoonful c^f cinnamon, cloves, nutme;^'
extract, with live chopped apples. Bake in putf paste.
ill
:>.(;(»
TRFAM PIK.
CiisfanJ ric. Xo. 1
One (iiiai'l of milk, live «',i4'.l;'s, (Ivc s|)()or! -Is of siiuiii'.
Fl.'ivor Willi (caspooiifiil of extract of Irmoii. Hake in plain,
rich crust.
Custard Pir. No. '?.
Three (''^'••i-s, a pint of sued niilU, 1 wo-lhirds of ;i cup of
su^ar, tal)lespooiiful of bultei'. Fhivor with lemon extract.
Cream Pie, No. 1.
"Heat tlie Avliite of one e^-^-, a tabhvspoonful of flour anil
lialf a teacup of su^ar ; add a teacup of rich creaiu. ]-?ake
in deep pie pans lined with rich ci'ust. Grate n;itnie^' ovci-
the toi).
Cream Pie. No. 2.
Sweeten and flavor cae (|uart of rich civain, have pie
pan lined with crust, beat the whites of two e^^s very stiM".
Flavoi' with extract of vanilla and pour into the ci'eani.
Bake in delicate puM" paste.
Cream Pie. No. 3.
H;ilf a pound of buttei', foui' e^-.^s, teacup of suf^-ar, two
tat)lespoonfuls of Hour well mixed with a pint of milk.
Pourover a quart of boiling- milk; stii-. Flavor with ex-
ti'act of lemon or vanilla. Bake in very deep pans lined
with crust.
i
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Cream Pie. No. 4.
Melt half a pound of butter in a cup of hot water, wliile
boiling- beat in half a cup of floui*. When cool stir intliree
well-beaten e^gs. Put in pans and bake. For cream, take
half a pint of milk, one egg, three tablespoonfuls of sugar.
iii WlSu it fiBFfraT-agit-
CHKKSK CAKF.S. 'M\[
a spooiil'ul <»l' Hour. Doil and llavor with Iimikhi. Kill [)i('
with tlie croum. Kat colil.
Cheese J\'e.
Tlirct' r^^x^j 'I «^'"l' <»' sii^ar, a cup of bulti'i" llavoi'cd witli
Irnioii. Hake in a uic*' ciiisl aiul .s[)rt.'ad over with iH'aten
wliites, swt'clened and lla\ oicd.
Cheese Cakes.
Take a cupful of ^Tated cocoanut. a cupful of milk cuids,
a cupful of croam, yolks of live r^-^s, one cupful of su^^ar
and a IcaspooiUid of cxiraci of alinoud. Put on tliclirc,
wlu'u thick h't cool and (ill pic pans lined with I'ich pull'
paste. Bake ten minutes. Use oi'an^e or lemon instead of
cocoanut.
Lemon Cheese Cakes.
Melt five ounces of su^^-ar and live of huttei-: add tlu^
yolks of two e^'^s and the whites of one : pirate thei'ind of
three lemons and s(|U(eze the juice ^f two, some almonds
and three spoonfuls of brandy, ^lix and bake in pans lined
with puff paste.
Almond Cheese Cakes.
Beat half a pound of su^-ar and the whites of live i^ix^s,
Blanch and pound four ounc(>s of almonds. Beat up with
the suf^-ar and ef;-^. Add a teaspoonful each of almonti and
rose extract. Bake in rich pulf paste.
Tarts.
Use the best pull" paste for tarts, roll out thick and bake
in small pans \ fill with jmn, jelly or cream,
II
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Photographic
Sciences
Corporation
23 WEST MAIN .TREET
WEBSTER, N.Y. 14580
(716) 872-4503
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CreuDi Tarts.
,M;ik(' iicli ])iilV paste, cut siiiall, bake and (ill with
\vlii|)|)('il cicaiii, on whicli di-op a spoonful of jelly.
Jjemon Tarts. No. 1.
Grate a lemon, add a cupful of su^-ar, one ep-pr. a cupful
of watei', one spoonful of coj-n-starcli. Line small pans, put
in a spoonful and bake.
\y
Lemon Tarts. No. 2.
Grate one lemon, a spoonfiti of butter, two epp:s and a
cupful of su^ar. Melt over the (ire. When cool (ill tart
tins lined with puff paste, and bake ei^ht minutes in a very
hot oven.
Apple Tarts.
Boil until very tender tenlarp-e tart apples, beat smooth
and add the yolks of six e^s's, the juice and rind of two
lemons, half a cup of butter, one-aud-a-half cups of sug-ar;
beat all top'ther and line snuill tins with pull paste, (ill
with th(> mixture and bake in a hot oven live minutes. Mix
the whites of the ep-^'s, after b(!ating- with sugar, spread
over the top and brown.
Almond Tarts.
Beat to a cream tlie yolks of thive (^g.ns and a riiiarter of
a pound of sugar; add half a pound of shelled almonds,
pounded ; put in tart tins lined with pulf paste. Bake ten
minutes.
Cocoannt Tarts.
Dissolve half a pound of sugar in lialf a pint of water,
add a pound of grated cocoanut and boil. When cool add
ftntim
•r »c-/-vn«i. j-wi.; -r--* *• ..
PUFFS.
8()3
^
llu' woll-boatcn yolks of tlirct; cii'^i's and 11n' wliito of ono :
beat all together and pour in tart tins lined willi piitl"
paste.
Tart Shells.
Roll out thin, nice pull" paste; enl out with a ulass; then
with a wine-ii'lass cut out t ho centre of tiiree (»f these, hay
on top of each othei; and hake ; Mil witii Jam or Jelly.
Preserve Puffs.
Roll out very thin s(»ine |)nll' paste, cut in round pieces,
lay Jam or Jelly o\"er the [)ast(>, wet the ed,ii'es with the
white of an e,ii',ii" and close them; lay them on a hakini;*
sheet, ice, and bake tifteen minutes.
French Ptiffs.
Take one pint of sweet milk, six ounces of flour, four
eg'P's ; scald the milk and pour o\'er the flour ; b<>at until
smooth. Whisk the ep'a-s to a froth and add t he lloui- and
milk. Have ready a skillet of liot laid, drop a sjioonful of
the mixture in at a time and fry: sift over with sugar.
Puff's for Dinner.
Take one pint of milk and cream and the beaten whites of
four ep'gs, a cup of flour, a teacup of sugai', a little grated
lemon: lieat, and bake in gem-pans. Sift over with white
sugar and nutmeg.
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364
MILK AM) ULTTER.
■1:
CHAPTER XXVII.
MILK AND BUTTER.
To liave ,ii-()f)cl milk iind bullcr. 1 he most ('ss<Mi1i:il points
is iicnl lU'ss in 1 lie ma nai^'tMucnl of iNicli. The milUini^' siiouUl
be (lone in a clean place, as llie least inipui'ilv laints it,
inakiii^j;' it, unlit to di-ink. and ,iii\in,i4' the i)uttei' made from
it an unpleasant; taste. The moiv i'apidl\" a cow is milkini
tlie better it; is, the last (|uai't sliould be sa\"ed foi' tlie
cliurnini;' as it is the richest milk. Ne\'ei- allow milk to be
set in tlie stal)le luitil a servant is I'cadv to hi-iii^' it to the
milk house, but have each l)ucket brou.u'lit in as it is milked.
Strain thi'ou.iih aline wire strainer ; shallow stone pans are
i)est to keep milk in. Skim exei'v t weiit,\ -four hours, and
])ut the cream in a churn \'o\' churinn.i;'. Scald the churn
and dasher, and put t he sour cream in a1 a tempei'ature of
r)8'. When tlie butter comes, |)our in cold water to harden,
and s'ather the l)utt(>r. When llie bntter is taken up, work
thorouft'hly with a wooden i)addle, and wash several times
t.hrous'h cold watci-, thus removina- all of the buttermilk.
Th(>n add a little table salt, set asid(> for several hours, and
\N()rk aii'ain. Butter should nexcr be set in a refi'i.u-erator
with anythifiii' but milk, or a cellar in which ve,^'etables are
Icept, as it readily imbilu's the tlavor of everyt hin.i;' near it.
K\'ery household, wIkm'c a cow is ke[)t, should be snpi)lied
with two sets of milk vessels, a wooden butter bowl, paddle,
and butter print, ail of which should be roguhirly scalded
;nid aired,
1
Biwi w iwiy "" " " ' " "
MILK \M) Hl'lTEFi.
;>♦».')
Tn p.'Mkiiiul.mirnnMa.uilv us,-, ,„■ ,n;,ckr1 . .isl, t,il,s;nv
llirlMvsK ll,o„o.i, ,nany-<M.(| li()ii.s,>k..,.|MM's iisr st..n.' j:i,n
Voy parki.i- hutl.M' r,u- uii.UT iisr,!!,,. rcllowin-' nrinr
will I..' round oxcelh-nl. Two .(..nrls of 1Ih> best coars.. salt
<>"(' oimeo of pulv.M-i/.Ml sallp.'t.v. oi„. ounce of white su-ar'
Work the bultvi- tliorou,«'lily sevei-al tiuu-s, hriu- suiv
cvoiy particle of l.ul t.«r-n.ilk is removed U-om it, then add
an ounce of this mixture to wny pound of butt<M- Make
info luan pound rolls, and wrap in lin.-n cloths. dr.>p in b,,ne
prepared as follows : To ,.very oalion of strong;' bein.- a<ld
one pound of su-ar and half an ounce of saltpetre |>M,i|
and skim. Keep the jar closely coveivd and at an ev.Mi
tomperatnre, and the l)utter will ke..p a vear or lon-vr if
necessary and will be as sweet and fresh as when chunied
\ib
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r.LAN('-MAN(;K.
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5
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CHAPTER XXVTTI.
BLANC-MANGE, CUSTARDS, CHAR-
LOTTE RUSSE, ETC.
For custai'd I lie riclicsl milk ainl llic tVcslicsl ciii^'s should
bo used, ;is lliclr poi-foct ion iiiid dclicacx' .i^ronllv dopfiids on
llic (|ii;ili1\' of llio iii.ii'i-odiciils. Noxor ix-iil tlio o,i;>;'s in
tin, as il prevents t lieiia1tainin,i;' llie Ii,i:li1ness so desirabh,'.
Binnc-Man^'e mav he made oil her from llie prepared
.i^'olatine. Irish moss, oi' moss farina, and can he made
plain or rich accord in.u'lx' as desii'cd.
In making- Charlotle Kusse. in cold weallier it is not
nocessaiy to use ^elaline, the lillin^' may l)e make of whip-
ped cream.
In seasonin.i;" custards, blanc-maniie and j(>llies never use
^•jn.yer, all-spice. mac(M)i' c]o\-es. ("innainon and nntme,:;'
are the only spices used, l)ut all fruit extracts are suitable
for flavorin,i^".
Bkuic-MaiKje. No. 1.
Sweeten a (piart of cr(>am and llaxor with lemon juice.
Dissolvea 1al)Iespoonful of moss farina in cold milk andpoui'
in the cream. Set in ice until still", whi[) civam and tiavor
with lemon or vanilla.
Blanc-MmKje. No. 2.
Two cups of croam, half an ounce of iivlatine, dissolved
in the cream with half a cup of sui;ar, and a teaspoonful of
extract of ahiiond. Let come to a boil ; pour in moulds.
BI-ANC MA.\(iK.
307
Put oiKMiiifirt of iiiilU ill ;i s;iiict'-|);iii. dissoKc a taltlr-
spoonfiil (if moss fai'iiia and mix in llic milk: Ix'al one c^';^'
and halt" a Icacup of sii.^ar. poiii- in when the milk l»oils.
Flavor willi lemon cNtract ; pour in a mould. \\a\ willi
whippi'd cream, llaxored willi lemon and sweeteiietl.
\ !
Dissolve one i)o\ of .ii'elaliiie in 1 wo ipia ris of milk. I'oiind
two handfiils of almonds in a iiiorlar with half a eii|) of
sup'ar. Slir in the l)oilin,i;- milk, strain and set on ice to
cool. Sei've with whipped cream ; swt'elened and llaxored
with vanilla.
ChocoUde n/(()H'M(ni(/p.
Use either moss farina or ;;-elal ine : take one en p of ,:i"ra1ed
chocolatt' ami twelxe laltlespoonfiils of sii;^ar, to a pint of
milk. Let hoil. tlavoi' with extract of vanilla, mould and
eat with whipped cream.
Coru.-Sfurch lihoic-XftDH/r.
Dissolve three tal>lespoonfuls of eorn-starch and three of
suft-ar in one pint of milk, add three healen e^-ys ; pour the
mixture in a pint of l)oilin,i;' milk, (lavor with extract of
lemon, pour iti cups to cool, turn out on a ^iass dish with a
mould of fruit jelly in \\w centre.
F)'uJt Bhim'-Mducje.
Stew strawberries, raspberi'ies, or ciiiTants, strain olT Ihe
juice and sweeten, place over Ihe (Ire and when it boils
stir in one tablespoonfid of moss farina to every pint of
juice. Let boil and pom* in a })int of milk. Set on ice to
cool. Eat with whipped cream and sufe'ar.
f
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I
WH
ri's'i \hM>.
Ciisliud /!/(()ic .]f(ni(/(>.
i\l;ikr;i <'iis1;ir(l of <»ii(' (|ii;i I'l of milk, loiii' r^;'^-s, one 1(>;i-
(•u|» (»r sii.u'ar ; while boiling- slir in ;m (nincc of ;i-('l;il inc.
Sanson with extract of j-ose. Eat with swi'i'tciicd whipix'd
cream.
k
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7i* /rf IiI<(U('-M<i}K/p.
One f(iiaii of milk, six t;il)l('S|)(K)iifiils of rice ami oneof
juoss fai'iiia ; hoil, sweeten and tlavoi- with exti-aet of rose.
A rrotrrool lUanc-McDuje.
Boil one (piart of nnlk. Stir in half a pintof creani a
teaenp of ai'rowi'oot , |)oiii' into t lie Ixuiini;' milk. Sweeten
and flavor with vanilla. l^lanc-^Man.L^-e may be made with
coJlee, fruit, or anv Havering- desired.
Boiled Custard. No. 1.
Boiled cvistard is Ih: foundation of many excellent dish(>s,
and is itself such a popular and delicious dessert tluit evei-y
housekeeper should ac(|uire the art of making- it. Nice
custard is made by taking- one quart of new milk, four eg-g-s,
one cup of sugar, and one teaspoonful of lemon or vanilla
extract. Heat the milk boiling- hot, beat the eg-g-s and
sugar together, pour the boiling milk over them, and return
to the fire, let boil, stir to keep from burning. When thick
pour in a boAvl to cool. Fill glass or custard cups, and
cover with meringue, made by whipping- tlie whites of three
eggs with currant jelly.
Boiled Ciistard. No. 2.
Take one quart of milk, a tables poonful of corn-starch
and two eggs. Boil the milk, add the corn starch, stir in
the egg's with a teacup of sugar. Let it boil, take off,
(^T^STAHl).
;',('.!>
tiavoi' witli extrai'l of pineapple This custard is not as
rii'Ii as tlir foniKM' I'ociix', hiil is excel Iciil .
Chocolate Custard.
Make cuslai'd, live niiiiiites heloic takiiiu' olV tlu> fli-e, add
to a (piai'l of ciistai'd three tal)lesp(M)nriils of ,i;-|'ated ciioeo-
hile. Slii' until the uiixiure is a rich color. Poinout t<»
cool. Klas'or with extract of \anilla. J*ut in cups and put
merin^'ue on top.
Atmnnd Custard.
Take one pint, of new milk, one cup of su^-ar and a (piai-
ter of a pound of blanched and pounded almonds. Stir
i°'ently over tlio lii-e, l)eat the yolks of four e.n'ijs and pour
in. Take up to cool. Flavor with extract of lose. Put in
cups and pile on mei'inyue.
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Leinon Custard.
Beat the yolks of seven e«4-^'s, add a pint of boiling- water,
the j»Tated rind and the juice of two lemons, sweeten to
taste; stir over the fii-e until thii'k, then aild a izlass of
wme and half a ^lass of brandy. Boil and put in glasses
for the table.
Frosted Custard.
Make nice custard, let cool and pile on it fi^i-atedcocoanut
and powdered sug-ar. Eat wit h lemon jelly cake.
Gelatine Custard.
To two pints of milk take nearly half a packa^-e of .n'ela-
tine ; add the juice of one lemon, two cups of suy-ar ; strain
and set to cool. Take a pint of milk, foui- beaten e^-^s and
half a cup of su^-ar ; boil, and flavor with extract of vanilla.
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\Vli("ii i(ii(l\- 1() use, cut t lie >;i'la1 iin' in si ii|)S, pour oxer Ihu
I'ustard and piU* juci'in^'iu' on toi).
Snoiv Cusfcu'</.
Take half a package of .iit.'lal inc. tlircr ciii^s. two cups of
su^'ar and llic Juice of a lemon. Soak 1 lie ,i;clat ine in a cup
i)\' watei', aild one pint of l)oilin^' walei', stir until dissoKcd.
add t lie su.n'ar and lemon Juice ; l)eat the whiles of 1 lie ei;',t;s,
;ind when the uuxIuih' is cold, wiiip it into 1 he w jiites, a
spooid'id at a time; when still' put in small cups to mould.
When lirui turn out into a lai';^e ;^iass dish. Make a rich
cuslai'd by lot'e^oin^' I'ocipes, lla\ oi' w it h e.\t lact ol' \aiiilla
and pour ovci- llie dish.
M((c<ir<)(»i Ciisfdi'd.
Put a quai'l of new milk on the lire to hoik mix liall' a
tal)lespoourul of butter and three of Hour, st ir in 1 lie uiilk
and let boil u|)once. iJeat the yolks of ,si.\ e.iiiis with half a
teacu|> of su;4ar, stir into the luilk, let .j^cl \i'\-y hot, but not
to boiling- point, jjct cool and llaxor with exlra<'t of oran.i^'e
rtowei'. Cy|'uml)le a dozen mai-arooiis and scatter (»\('i'tlie
top and thou pile on merin.uue.
Balii'd Cn.'ituril.
To Olio quart of milk put the beaten whites and yolks of
five e^'^'S and four tablespooid"uls of suiiar. Klavor with
lemon and vanilla, I'ut in a buttereil dish, set in a pan of
hot watcM-aud put in t he o\-en. When t he custard is set it is
done, and should be removed from the stove at once. iSei've
with sweetened cream oi- Jelly.
Caramel Custanl.
Make custard as for boiling', put in a buttered dish, set in
a pan of v^^ater and put in the oven. When set take out
'
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KI.OAT.
'> t 1
and let cool, tiii'ii oiil on a disli :iii(| sprinkle sn^'ar unci'
Hiicklw ft'imii lo llic o\('n and Id Itrown.
F/ddliiK/ Isldtiil.
Fill a .n'lass bowl willi rich cnstard and co\-cr with nicr-
iii^'uo. Drop si)cclvs of currant jcllv over it.
Final.
Boil Olio quart of milk', l)ca1 the uiiilcs of two f;4'«?s to a
frot h and boil in nnlk. sl<ini out wit li a spoon, put on a plate
and set aside; l)reak llie yolks, ponr in the milk', sweeten
to taste, and lla\'or witli extract of Iimuoii. Let cool aiul
drop spoonfuls of t lie white o\-er t lie top. ( )r beat, cui'runl
jelly in the w hites of the e^'^s and drop over.
OraiKjc Flout.
One (piart (»f water, the juice of two lemons, one cup of
snt'-ai' ; boil, and stir in four talilespoonfnls of corn-starch ;
when cold pour oxer li\e peeled and sliced oranu'es. Spi'ead
over the top a meringue tla\dred with a few drops of
vanilhi.
Apple Float No. 1.
Mash a (|uart of cooked apples throunh a sieve, sweeten,
and flavor with nutiueii-. I'eat the whites of four eiz'us. Put
a pint of cream, or boiled custard, sweetened in a dish ; mix
the l)eaten e,i;",n"s an«l apples and pour over.
Apple Float. Xo. 2.
Pare and slice some ripe apples, steu^ done, and run
tlirouL;'li a sieve. Beat to every (piart of apples tlif3 white of
twelve cii-i^-s, and one pound of white su,i4-ar. FliNorwith
extract of leiuon.
i<
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872
IIIDDKN MorVTMN.
I i
St//hihiih.
Ifair ;i |>oim(l (>r siiii'iir, ;i (|ii;irl oT liikc-wann ci-fMiii, ;i
^'lass 1)1" u inc. DissolNc llic sii^^ar ami wine, 1 lien pour on
the crciiiii slowly so as to froth.
Piiu'dpitJc Trifh'.
Soak a pacK'a.ii'c of .Lsclalinc in a ciip ol' cold water, put it
into a l>owl with two cups of white su.uar, one peeled and
chopped piiieap|)le, a .n'cated nidme.L;'. the jiuce and I'ind of
a lemon. Mix, cover, and let stand an hour, then pour on
three cups of hoilin;^' wat<'r, st I'aiii and s(|ia'eze hard. Set
on ii'c to cool. When it he,i;ins to Jelly, whip t he whites of
four e,ii,<4-s ; when 1 hey a re st ill', heat in a spoonful at a time;
\vliip well after ^'ettin^' all nu.xed. Strawherries, ras|)l)er-
rics, oranges or lejuoiis, may he used instead of the pine-
iipple.
Peel and slice eiu'lit oran^'es, put in layers in ;i ^-lass dish
■with su.t;'ar l)elween and let stand several hoiii's ; make ;i
soft rich custard and |)our ovei- tlie orani^'es, spi'ead over
with a rich inerinaue.
Hidden M(>U)ti(iin.
Beat the whites and yolks of six e.y'^'s, separately, then
mix and beat a.ii"ain, addin,«' a few slices of citron, a pint of
cream, a teacup of jam ; put in a disli. set in tlie stove and
l)ake; take out, cover with jam and i^ai'nish with sliced
citron.
OrcoKjc Des.sei'f.
Peel a dozen lar^-e oran.i;es, cut in thin slices, remove all
the seeds ; sift over a pound of su^-ai". Boil a pint of ci'eam,
add the beaten yolks of three eg'gs and a tablespoonful of
i
l.KMn.N II.OA'I'.
•'.7M
cnni-slni'cli. When IliirU ixtiir (i\ci' tlic oi'nii;;'*'^;, covcc
Willi iiM'riii.^'iit'. Plarr in llic ii\cii hi l»i(»\\ii. 'I'd ln' t'lilro
cold wit li cake.
Heal tlic \\liit(>s of six «'^\i;"s, add six lahlospoonrids of
sii.ii'ar, Ix'al t'oi- hall' an li(»ur, and tln-n I»ca1 in (Mic cup oI'
jelly and scl on llic ice Scrxcin saucers with whipi^'d
crcaiii. lla\'oi'cd wil h \ anilla.
DissoKc a l)o\ of li'ciat iiic in a piiil of wai'ni walci', then
poiii' ilia pint of cold. Add 11, .• juice ol one leiiuui \\iti<
I'ind sliced : let cool, then laUe out the linds, add the whiti's
of twelve e^'i^s heateii to a still' froth; |»u1 in a pound of
su^'ai". Ser\-e in saucers.
Charlotte tie I'oinine.
Cut ten sour apples nito (piai'ters, peel, put them in a
kett le Avitli a little hot water and two cups of su.iiar, stew
till tlie.v are clear. When they are done, line a lar.ii'edish
or ^'lass l)()wl with slices of spoimv cal<e, turn th(> apples in,
make a round hole in t he middle and iill wit h curraiil Jelly.
Then put the mould in a slow o\-en for an hour. Turn it.
out on a dish, place o\er the top slices of spoii.^'o cake.
Eat with sui^-ar and wine.
nipple Comiiofe,
Stew some peeleti apph's in a pan with su.t^'ar ami water,
add chinamoii and lemon peel cut, in stri[)s. 1-Joil, lay in a
dish to cool ; boil the syrup thick and pour over.
Prime Whip.
Sweeten to taste a pound of prunes stewed, wlien cold add
the whites of foui' beaten ei^.ii's. Tut in a dish and bake.
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Vi-
874
ClIARLOrTE IJUSSI'L
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When cold cdvci' with whipped crt';!!!!. Any kind of fruit
can be used instead of |)i'uiies.
Charlotte RusHC. Xo. 1.
V\\\ slices of spt)n,ii'e calce and 111 in Hie l)ottoni of a
mould, liil witli cream niach' cf one pini of whipped civani,
lUivoi'ed wil h \anilia ; add t wo e,ii'.i;s and half a pound of
[)ui\'eii/ed sn^ai'. .Mix and set on ice.
('/idrloffc /i^^s■.s•c. Xo. '2.
Talce a 1 wo (juai'l incudd. I iine willi hidy Hn.ii'ci's. Put a
pacUa.ii'c of .i;-ehi1ine in and dissol\ e <)\ei' 1 he life iniialf a
pint of cream, se\en onnces of su.iiar and one leaspooid'ul
of maraschino ; add I wo pints of cream or ricii milk tt> Hie
niixtiu'c, set on ic<' unii! cool, pour into 1 he mould, oi'nanient
the top witli whipped cream oi' nu'rin^ue ; set on ice.
Churtottc Rh.ssc. Xo. :5.
Ta1<e two pints of rich milk and soak Ihree-ipiarters of a
packa,i;(' of .i^'clatine in it. Make a custard of a (piait of
milk, a pouiul of su.uarand t he yolks of eii^'ht e.u'L's. add the
^•elatine and 1 wo leaspixud'ids of ext racl of \anilla. \Vhen
it boii'ins to i'oni;eal s'ir in a (piart of rich i-ream whi|jped
to a frotli. Jjine a mould with stale sponij;o ca ko ; set on
ice.
C/iorlo/lc Hn.s.sc. Xo. 4.
Split ten do/en lady liniz'ers, or use slices of any kind of
cake, lay in a mould. I'lit one-third of a l)ox of gelatine in
a [)int- of milk; set where it will heat and dissolxc. AVhip
three pints of ei'eam to .; froth heat the \olks of three ei^'ii's
and mix lialf a poimd of suii'ai'. t hen heat the whiles and
add it, strain the .i^vlatine upon these, stir (piickly, add the
ci'cam, thivor with vanilla, pour in the monkl. Set on ice:
oi'uanient the top w ith whipped cream.
in- fitfnri-iiB— jg—g
yi -yJU i mjlill ll ' Mlillll| i | HI I
■ i ii n 'i i ii t iiii mii ii iwoani iiiiiiii
WmiM'KI) CllKAM.
375
Cluirlottc lill.S.SC ll-i/llOllf /'J/f/S.
Make a pint of calN'cs fool JcIIn'. oi' use ii-clatiiic ; swcclcii
Avith half a pound of sii,i;ai'. Whip a piiil of rich cfcam,
add the .^Taled i-iiid of one Iciuoii and i ho juice of two.
When it begins to thicken pour in a nu)uld lined \vithsponi;-e
cake.
Souffle de Rnsse.
Boil three pints of milk, half a box oi" .livlaline and four
eg'fii's. Sweeten and Mavor witli extract of lenu)n. Stiriri
the whites of fouj- e,ii'i;'s, beaten stitf. Poui- in moulds and
eat with whipped cream.
Whipped Cream.
Put a pint of cream in a l)owK add four tablespoonfids of
su'J'ai', five dro|)s etich of lenuui and vanilla extract. Widp
it with an e^'^' beaten until it froths, remove the froth witii
a skimmer, and continue to beat until it is all frothed.
Keep in a very cool place.
Rock Cream.
Boil one cup of i-ice in sweet milk imtil tendei*, add two
tablespoonfuls of loaf suu-ar ; pour in a dish and ornament
with curraut^ .h'H.v. Beat the whites of live e^n-s wit h half
a teacup of su^-ar and same of cream. Flavor anti pom- on
the rice.
Tapioca Cream.
Soak overni;4'ht two tablespoonfids of tapioca in half a
teacup of milk ; boil one pint of nulk. beat the yolks of three
eggs, half a teacup of sugar antl a tvas[)()ouful of extract of
vanilla ; add the tapioca. Let boil,'tui'n into a dish and eat
cool.
11
(!
I< (
876
CREAMS.
' !
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Spanish Cream.
Dissolve Imlf a box of ^elaliiu' in lialf a pint of milk ; beat
six e^'^'s very lig'ht, mix the yolks with the boiling' milk,
add tlie f^'elatine. Sweeten and llavor with extract of van-
illa. Pour whites of the eg-y-s well beaten on top. Poui- in
jelly moulds.
Russian Cream.
Hoil an ounce of gelatine in three pints of rich milk, add
l)t';i1eii yolks of live e^'^s antl half a pound of su.i;ar. Mix
and let ct)ok. Strain and set on ice. When it begins to
conii'eal beat in the whites of the eggs. Flavor with ex-
tract of orange.
Italian Cream.
Soak a box of gelatine in a pint of cold water, pour over a
quai't of cream, squeeze in the juice of three lemons, sweet-
en to taste. Eat with sugar and wine.
•4
Bava rian Cream .
Sweeten and churn a pint of cream to a froth, dissolve
twotablespoonfuls of gelatine in warm water and stii' in the
cream. Set in a cool place.
Velvet Cream.
Tnke two tablespoonfuls each of strawberry and currant
jelly, two tablespoonfuls of sugar, the whites of two eggs
beaten ; then whip a pint of cream and beat all together.
Sivans' Down Cream.
Whip stiiT a pint of I'icli cream, then beat to a froth the
whites of three eggs. Sweeten with a cup of sugar and fla-
vor with two teaspoon fuls of essence of bitter almond.
Ill
Ill [iBiiiaiiiiriff
iiirini>Bi>i»W»»i.
CREAMS.
;i77
Beat. ;ill iopretlu'r, pour in ;i }:;\i\ss dish mihI s(>I in a bowl of
hacked ice to send to the table. Eat with sponge cake.
Lemon or Orcuigp Cream.
Take one lemon (or two oranges) and ^"-j-ate ; add one cup
of su^-ai-, half a cup of water, one cup of l)utter; boil with
the lemon, beat three eg-gs and stir in. Let thicken and sel^
on ice.
Carolina Cream.
Dissolve one ounce of gelatine in a pint of new milk, put.
in a sauce-pan with three ounces of sugar and iialf a pint of
cream. Add this mixture to eiglitounces of aii_\ licli fi-uit
preserves, mix smooth, stir until cool, s(|ue«'/(' in th;* juice
of one lemon. Pour in a mould or ice. W^ivy ornamental.
t
II
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y.
Hamburg Cream.
Beat the yolks of eight eggs with a teacup of sugar.
Grate the juice and rind of two lemons in, put in a pan,
and stir for three minutes, take from the fire and add the
beaten whites of the eggs. When cold serve in glassc's.
Man i oca Cream.
Soak three tablespoonfuls of manioca in water for a short
time, add pint of boiling milk sweetened and a spoonful of
butter. Beat the yolks of three eggs and flavor. Stii- in
the w^hites of the eggs beaten and scald, and mixed with
enough currant jelly to color. Put in a glass dish and set
on cracked ice.
Strairherrii Pi/ramid.
Put four quarts of water over a tire ; when it boils
sprinkle in gradually one pint of the best Carolina rice
;)7s
ST1{.\\V|".K1:KV I'YIiAMlD.
Ill:;
well waslu'd. Do this so slowly llial il will iiol stop 1h«'
boiling', or il' it docs stop stir now and llicn until the
l)()ilin^' is rcsuiiied. Lot il hoil rapi(ll\- thirt\- oi' foi'ly
nnnulcs, t lien skim out and place a thin layer of tlic vice
upo'i a plate haxin.i;' smooth ed,:u-es. I'pon this place a
layer of strawbei'ries, then another layer of rice, and so on.
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STKAWr.KKKV rYKAMlD.
makin.ii' eacl) smaller, in 1lie form of a pyramid, as showh In
enii"ra\"in,t;'. If the berries are sweet and tender 1h(\v will
need no su.yar, otjierwise it mi,i;'ht be advisable to sweelcn
eacli layei' and to set them in the oven to scald throui^-h.
Then (inish ofT with a spi-ay of bei'ries at the top. and dee-
orate with strawberry leaves. Tf more sauce is required,
strawberry juice sweetened may be used.
-.■zasxBosz.
JELLIP]S.
:\:<)
CHAPTER XXIX.
JELLIES AND MARMALADES.
Fay iiiakin,!;- jelly it is of :j;\v;\i iiiiporlancc that tiif IViiit
should !)(> only Jusi im[)c, and jj' il is not. all cllorts to make
fl'ood Jelly will l,)e vain. ]ftlie Jell\ does not '• forni *" llie
fii'sl 1 wenly-l'oui- hours, it is useless to eook it o\ei'. it nia\-
improve by hein.ij;- set in the hot sun a day or two. The
best h)af su^-ar should be used, and the lirst juie(> shoidd be
well boiled before adding- the su.nar, as it retains both eolor
and Havor l)ettei'.
Jellies when made of ^y-elatine ajv saiil to have no nutri-
tion, and are used only for their a.uiveable tast(> ; made from
th(M"eet of calves or ho,i^-s tJiey are considiM-ed very nour-
ishiuii', and by many more delicate in llavor.
Jelly cannot be made very successfully in warm weather.
Always serve a pitcher of wliipped cream wath jellies.
Calvpfi' Foot Jellij.
One quart of jelly stock, one pint of wine, half pound of
su^ar, whites of two e^f^-s, the juice of two lemons. Boil
and strain.
Gelatine JeUy.
Take one package of f^elatine, dissolve in a pint of water.
Pour over three pints of boilin.i,'- water, the juice of a hMuon.
one pint of wine and a pound of loaf su^ar. Strain and set
to jelly.
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Lcilioil Ji lllj. Xn. 1 .
To one (|ii;u'1 of wiitci' piil ;ii) oiiiicc ;iiul ;i li;ilt' d' ,i:rl;i1 iiii',
llic Juice of 1 wo lemons, a |)oiii!(l of simaraiid t he w liilcs of
t wo (',U',i4's. l*>oil and si i-aiii, color wit li a tal)l('si)oonriil of
fruit coloring-. Set on ice.
Lemon Jclh/. Xo. ,i.
Take half a do/en lai';4'e lemons, s(|Ueeze into a (inarl of
^\■at^'l^ in which dissoKe an ounce of iiclal ine ; l)oil ti\e min-
utes, strain, and l)oil a.i^ain. If kej)t, must, he sealed.
OrcuKfe Jcllf/. Xo. 1.
Two fjuai'ls of water, four ounces of .n'clatine dissohcd in
i1. S(iuee/A' tlie Juice of nini' oranges andtlirei' lemons in
with a pound of su^'ar and the wliites of tlirco egg-s. Boil,
pour in a mould and set on ice.
Orange Jclh/. No. 2.
Grate the rind of six lar,n'(> oran.i;'i's and four lemons,
.squeeze the Juice of four more oran.ucs and two lemons
Avith the fi'uit. Add a pound of suiiar and a ^ill of water
and boil till it jellies.
JoJJi/ without Boiling.
Dissolve one packa.^-eof p-elatine in a ])int of cold Avater.
Let stand tAVO hours, and add two pounds of sugar, the
juice of four lemons and a pint of wine. Pour over three
pints of boiling- water. Set on ice all night.
Biiftercup JcUij.
Half a package of gelatine, soaked in a cup of cold water.
Heat one pint of uidk and stir the gelatine in. Beat the
yolks of three eggs, with one heaping cup of sugar, and a
Thick Apple Jelly.
To every pound of apple l)ulp allow thi'ee-l'oiirtlis of <a
poiitul of sii.^'ar anil oiii; half l('as[)ooiiful of niiiiced lemon
peel : peel, core and boil llie apples wilh onlysufticient watei*
to prevent them from burnini;' : Ix-al llieni to a pulp. To
cxGvy pound of pul[) allow the al)o\e proportions of sufi'ur
in lumi)s. Put llie luni|)s inio water, put this into a s;iuee-
pan, boil until syrup is thiek aiul can be well skinuiu'd,
then add this syrup to the ai)ple pulp with the minced
lemon pcH'l and stir it over a ([uiek lii-e for about twenty
minutes, or until the apples cease to stick to the bottom of
the pan. . The J(>lly is then done and maybe pounnl into
moulds which lia\(> l)eei) previously dipped in water, when
it will turnout iiicel\- for dessert or a side dish, Foi- the
latter a little custai-d should l>e poured around, and it may
be garnished with strips of citron or stuck with blanched
almonds. It takes from a half hour to three-quarters of au
^iMfciiniin..^-
'S!'
.IKLLIKS.
:im
|)inch of soda. I^'laxor w il li t wo teaspoonfuls of extract of
\;inilla. Uoil three minutes, whip llie white of an e^'.ii' and
beat into the jelly. Set to cool. Serve with whipped
cream.
Apple .IcUij.
Take sour juicy apples, put in enou^^h water to cover;
strain. To (>ach pint of jiuce add a |)oun(l of su^-ar and
the juice of one lemon. Boil, l)iit ilo not stir, until it jellies.
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APPLE JKIJA' STUCK WrfH ALMONDS.
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hour to I'cdiU'c 1 lie ;i|)|)l('s to ;i jmlp, and t\v<Mi1y iiiimitt's 1o
Itoil al'liM' \\\o siiu'ai' is added. ( )ii('-ati(l-a-hair pounds of
apples ait' siilliciciit for a small mould.
Cut'i'diit J el In. No. 1.
Stem t he ciirraiils, scald lliem, and when cold wash, and
sti'ain 1 lii'()n;4'h a llannel l)a^'. Allow one pint oljuieetoa
pomid of sn^ar. Uoil the juice twen1\' mimiles. Ilirow in
voiir sii.^'ai', ami as soon as it dissolves, cool and ti'\' some
of the Jelly ; il" at all still', the Jelly is cooked enou^ii.
Currant JeJlij. No. 2.
Pick rich currant s from stem, and put 1h(>m in a stone
Jai', set the Jai- in a lai',i;'e iron pot and boil. Pour t)ie
fruit in il llannel ha ^s and let drip Avithout stiueezin.i;-. To
every six pints of Juice add five pounds of sU;i;ai'. Boil
twenty minutes and keep well skimmed. Put in glasses,
and sun for several da vs.
Currant JeUij irithout Coolxinri.
Ponr the Juice from tlie currants and sti-ain it, to every
pint add a poimd of su^ar, mi.x well to^-ether until tlie
sugar is dissolved, then put in Jars: seal them and put in
the sun for two or tliree days.
Pineapple (rclatinc Jelly.
Dissolve a box of gelatine, take two pineapples, cut np
audstewin three piidsof water: strain, add the gelatine and
a pound of sugar. Set on ice. If very liglit in color, a few
drops of fruit coloring will I'emedy this defect.
Tea Jelly.
Dissolve a box of gelatine. Make a quart of very strong
tQa, add the g-elatUic with ii pound pf sugar and the juici.'
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of a Icinoii ; Ii(>;i1 hut do lie! l)o;l. Scl on ice. I'l-clly mid
i'('IVt'sliiti,ii'.
Coffee Jrlln.
Hiilf a box of .n'claliiu', soal<rd in hall" a toaciip of water.
Make a (jiiai'l of \ri-\- stroiii;' clrai' coH'cc and sweeten, add
the ^^-ehiline. I'otii' in a mould and set- on ict'. Sei'vt; with
wlii[)|)ed eivani.
OVAL JELLY MOULD.
Phini JcUfi.
Boil plums in a little water, strain throuprh a jolly bafr,
add a pound of su.yar to a pint of Juiee and boil twesdy
minutes. If wild plums are nsed for jelly, put in a pan and
spj'inkle with soda, pour hot water over them and let stand
a few minutes.
Quince Jelhj.
Cut quinces in slices, pack in a kettle and pour cold
water over them, boil until soft, strain throu^'h a jelly lia.u'.
To a pint of juice add a pint of su^-ar; boil until it jellies.
If desired the parini^s and cores may be used for jelly, and
tlic quinces kept for preserves,
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JKLIJKS.
Cnoihcrrii JcUij.
Put cr;inb(M'ri»'s in a kclllr willi M'vy lilllc walei', stew
lill (lone, sliain llircui^li a irliv-ha^;' A(\i\ one jh)Uih1 of
su^ai' to a i)iut of Juice. Skim while boiling- ; hoil twenty
inimites.
Grape JclJii.
Stem tlie firapes and sli^luly cook : then sti-ain and take
a |)in1 of ,sii,L;ai' loa pint ol' juice; hoil a few minutes. Use
either I'ipe or ^reen y-rapes.
Green Grape Jelly.
Oatlier full-.ii'i'own iiceen ^-rapes, pick from the stem, and
put in a stone Jar. Set tlu> Jar in a kettle of cold water
over a hot lii-e. When the Juice will come easily, strain.
To each {)int of Juice put a j)ound of su^-ar. Boil twenty
minutes.
Bkickherrf/, f^frawherrij or Rasphern/ Jelhj.
Crush the berries, strain the juice, with one pound of
sugar to a pint of juice. Boil.
Crah ApjjJe Jellij.
Mash and qnartei', hut do not coi-e, Siberian crabs, cover
with cold water and cook soft. Pour in a jelly bap-, and
strain ; let stand, and strain a,i;-ain. Allow to the strained
Juice one pound of su^-ar to evei'y pint and the juice of one
lemon. Boil until it jellies.
Tomato Jelly.
Take ripe tomatoes, peel, and squeeze out the juice. To
every pint, put half a pound of sugar, Season wnth w^hit§
ginger. Boil until stiff.
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AIARMAI.ADKS.
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(Uder Ji'/ln.
Dissolve a box of ^('hilinc in t liifc |)iiits ol" I'l-csli cidrr.
Boil Umi Hiiiiutes, add a lr:i(Mi|) or .sii.i;ai' and tiic juice of
one lemon. Sot on ice.
J*ear or r<'<i</i ManiKtUuh',
Boil the fr-uit in a little walei'. When I'edueed 1o a pulp
run throu^'h a colandiM- and boil until tendei'. AcUlhalla
pound of su^-ar to a pound of fiiiit.
Orange Marmalade.
Ten pounds of soui* oi-ani^-es and ten pounds of su«»-ar.
Wash the fruit and peel, put the peeling- in a kettle with a
little water, boil sevei'al hours, cut the oranges, and s(|uee/e
out the juice and pulp. When the peel is tender, drain from
the water and cut very tine or pomid. Put the whole in a
kettle and boil an liour. When it jellies, put in .y-lasses
and cover with paper.
Lemon Marmalade.
lemons, peel, and extract the seed. Boil the peel
juiee and pulp, '
a pound of lemon. Boil to Ihieken,
Take
until soft,
le juiee and pulp, with a pound of su^'ai' to
Quince Marmalade.
Pare and quarter the quinces. Put in a kettle Avith half
a pound of sufrar, to a pound of fruit, and boil till thici;
and solid. Put in glass jars.
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380
JMtKSKKVKtH.
CHAPTER XXX.
PRESERVES.
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Nono })iit tho host llav()r«'(l ;i(i(l most pci-frct fruit, should
be used in ninUiti^' prcsci'N't's. It is not ;i i^ood plan to
inak«' too lar.iic a (|uant it \' at one tlnir. as il is ditlicult to
watcli, prevent burning' or boilin.i;' onci'. Il' not sealed a
pound ol'sn^'ar' should be used for e\rrv pound of fruit ; if
sealed much less sui^ai- will ans\V( r. Haste is of ;4'reat.
C'{)iise(|U(Mice in preserx ini;'. as tlie natural lla\<>r is thus
nu)re readilx' sa\-ed, wiiile (lela\' should ite avoided in pre-
pariui^'and cookin.i;'. preserves should l)oil slowlv. Al\\a,\s
use a porcelain kettle; if a l)i'ass one is used be careful to
scoui" vrry clean. Loaf su^'ar is best for preserves and
jellies, though ^I'anulatcd may l)e used.
Peach Preserves. No. 1.
Pare fi-ood fruit carefully and remove the seed. Make a
syrup of as many pounds of su^-ar as fiuit, in which boil
the seed after crackinii'. When clear add the peaches, cook
^•eiitly for twenty minutes, then skim out the fruit and lay
to cool overnipiit, next nioi'uini;' I'eturn to the lii'e and l)oil
a few minutes. Repeati this pi-ocess four morning's in suc-
cession. Put in y-lass Jars.
Peach Preserves. No. 2.
Take white, free stone peaches not entirely ripe, split in
halves, take out the seeds and put the peaches in cold
anr'jiin-iiiiijira
PEACH IM{KSKKVKS.
387
wiitcr. Make a sviiip of wliitc ,sii;^ai', iisiii.i;' a pound to
••acli poiiiMl of I'niil . Wlicn l)(»iliii^' piil in some ot' t lie fniit .
Let cook nnlil ncailN' done. Take ont one l).\ one iti a pci--
t'oi'att'cl spoon. Ijay in a iari^*' disli. I'lil in nioic pcaclw-s
nidil all lia\t' hrcn cooked, t lirn icliiin to the kettle and
l)oil gently nntii t i"inspai\'n1 . I'nt in ^lass Jars, let cool
and pone the syi up o\ei' tluMn.
l*('(i(/i rrcscrrcs. No. '■'>.
Pace peaclu>s and add to evec\' ponnd of frnii. a pound
and a (|nacter of white sn;4ar. i\il in a porcelain kcLtle
AQATK PUKSKUVINO KETTLE.
and boil Ave minutes. Turn out in a lar^'"o bowl, cover
with a tliin cloth, set in the sun and stir everyday until
perfectly transparent. Put in jars and cover with tiiick
paper.
Apple Preserves.
Make a syrup of three-(iuarters of a pound of suficar to
each pound of apples, add a sliced lemon, put in the apples,
boil until they are transparent and place in a Jar. Boil the
syrup very thick and pour over.
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PLUM [PRESERVES.
Quince Pi'eservefi.
Pare and core the fruit, boil in clear water until teiulei-;
make a syrup witli a pound of su^ar Tor each pound of
fruit and boil the ({uinces in it slowly half an iiour.
Pear Preserves.
Pare, cut in halves, core and wei^^h. allow three-quartei's
of a pound of su<;'ai' to a pound of fruit. ]Make s\rup and
add to tlie fruit. When done take u\) and [)lace in ^lass
jai's. F.oil the s,\rup low. i)oMr ovei' and seal.
Crab Apple Preserves.
Put the crab apples in Ihe kettle and keep scalding- liot
for an lioui", add a small lump of alum. Take the fruit u|)
and skin, but leave on the sti'nis. Add as many pounds
of sui^'ar as you have fi'uit to the water and boil to syrup.
Siberian crabs do not requh'e to be peeled, but should be
pricked.
Plum Preserves.
Allow equal quantities of su^-ar and |)lums, add sidlicient
watei' to make a I'ich syriij), boil and pour o\'er the [>linns,
let stand overni.i;ht. The lu'xt, day drain olf the syrup
ag'ain and boil, place the plums in it for half an houi".
Damson Preserves.
Cut a lonf*" slit in each damson. Spread in dishes and set
in the sun till the seeds come out readily. Then boil till
doiu» in thick syrup made as for plums. (Ireen s'j'ajies and
large, blue or yellow plums pi-eserved by the same recipe.
Cherry Presents.
Stone ripe cherries and save the Juice, allow a pound of
sugar to a pound of fruit. Boil the juice and sugar to
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C'ITI1(»N IKKSKKVKS,
iiiako the svi'iii). pitl in 1li(> clicriMcs and cook iiiilil done.
Talxc llicni oiil will) a pciToralcd spoon and la\' on dishes.
P)oil 11)0 sx'iaip lliic'k and poui- over llic cdicn'ies,
Htrairherrn, Rdsphernj (ind lllKchhcvnj Prcscrrcs.
Pick, and pr('[)ai'c 1 he l)ci'iics, [)ul a [)ound of su«;'ai' to a
pomitl of tVuil. Li'l stand willi su.i^'ai' si)i'inkl(Hl ovcm' for
four lioiirs. Boil half an liour sU)\vl.v.
Gra})e Pre^tcrrc.s.
Pick' i^'i'apcs from llic sicm. slcin. and put in the kctth'.
slew until the seeds arc loose : t hen strain, weii^'h with tlie
skins, and to vvvvy |)ound aMow a pound of su.i^ar. Put-
iy'rapes in the kettle, when boiliuii' aikl the su^ar and cook
slowly.
Citron Preserves.
Pare off the rind, seed, cut in slices and put in the kettle,
boil one hour, take out and add pound for i)ound of su<;'ai' to
the watei' ; boil thick and then put the melon back; add
one sliced lemon to each pound of fruit ; boil twenty min-
utes. Take up and put in jai's. Boil the syrup very slow
and pour over.
Pineapple Preserves.
Parboil and peel the pineapple, cut in slices; put in a
pound of sugar to a pound of fruit, and let it stand al!
night. Boil until done without adtling any water.
Watermelon or MnsknieJon Preserves,
Cut the rind in fancy shapes, put in strong brine, cover
with grape leaves and set away. When readx to preserve,
soak in fresh water. Dissolve four tablespooid'uls of alum
to every gallon of watei-. Put in the rind. Sinmiei- till
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390
ORANGK PRKi^ERVES.
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fi^i'fcii, tlicn s():ik out llic alum 1»v piilliii^- tli(»vind in cold
uiilcr. Pour hoiliii.ii' walci' on lialf a pound oC .u'iniiTi- and
lei. it stand. l)oil and add t lircc onncos ol' mace and su.u'ar
to make a svinp. Put in llio imikI, boil ^('iitly. Let, cool
oNci'ni.ii'hl ; then hoil as lid'oic: add a pound of cut suii'ar
foi' <'V('r\- pound of liud. Take u|) the lind, place in a jar.
Boil tlic syrup vi^vy thick and pour over.
Oi'aiKjc Preserves.
Tcu'l the ornii.^'os and make a hole in each end, ivettin.s:
out all of the .seeil. Wash in boilini;' water to remove the
bittei" taste. Make a syru)) of a pound and a half of su.i^ar
to a pound of fruit and boil the oi'anu'es in it. Take np and
let stand thi-ee or foui- days. Boil down the syrup and poui-
over the oranges.
Lemon Preserves.
Take firm ripe lemons, cut in slices and soak in brine for
a week. Then soak in cleai- watei- for twenty-foui' hours,
weigh the lemons and l)oil uidil tender. IVlak*' a s\i-up of
one pound of sugai' to a pound of fruit . Put- the lemons in
and simmer slowly six hours. Pour in a howl and let stand
sevei'al days. Then put on the fire to boil again until the
syinjp jellies. Put in jars and seal.
Fiq Preserves.
Take ripe figs, place in a wire basket and dip into a ket-
,le of hot lye. Make syrup of sugar, pound for pound, and
put the figs in; boil until done, take up, drain and put in
glass jars. Boil the syrup low and pour over the fruit.
Tomaio Preserves.
Scald and peel small perfectly ripe tomatoes, prick with a
needle, add an equal weight of sugar, and let stand over-
§
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Mi»'«*ii mmtmrnm^-i
GOOSiKBERRV TRESERVES.
not
niii'lit, Ihon pour o(T llic juice aiul boil tliick; add tomatoes
and boil until iranspaivut.
Goosehcrri/ Prefierres.
Select perfect fi'uit, either ^feen or ripe, make a syru|) of
one pound of cut su^'ai' to each of fiuit. Cook till cleai'
and thick ; be cai'eful not to mash the fiuit.
If ■
■jll
Bhtclherrij, SfraiHx'rri/ or Rasphcrrij Jam. ,
Boil the berries Avith a vi'vy little water to k<'ep fiom
sticking'. When thoi'Ou,i;hl\' done, add half a pound of
su£5"ar to one of fi'uit ; stew until tliick. Cool and put in
f»-l ass Jars. Dewberry and Whortlebei'iy Jam may be made
in the same wa^'.
Orange or Lemon Conserves.
Wash and dry the fruit. Pare t he i-ind ofT clear to the
white, and beat in a mortar with doublctts weight in sugar.
Pack close in a jar and cover with sugar.
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3{*2
FRKSH FRUITS.
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CHAPTER XXXI.
FRESH FRUITS.
In llic ai'rans'ouuMit of fresh fruit for tlio table a fi^roat
(loal of taste may be clispla\-etl. Centre-pieces of mixed
fruits furnisli a pleasing- and liealtbftil d(>sseit, Ix'sides
I)ein.i4' an ele^'ant ornament I'orllie dinner table. Melons,
oi-iMi^t's and li,i;s are heaitliful and appi'0[)riate l)i'eakfast
dishes, especially in the country, and \vhere there are
ehihiien to whom, the cultivation, i;atheriu^' and arrani^--
in^' of fi'uit can be made a pleasant pastime.
All varieties of melons should be kept on ice. The ends
of watei'melous sliould be clipi)ed, then the melons cut
across in halves, and set up on the clipped ends the pulp to
he removed with a spoon. Nutniei^- melons should be set
on the blossom end, and cut fi'om tlu' stem downward.
A i)yramidof ^'i-apes made of diil'erent varieties of grapes,
make a showy centre-piece, and a delicious dessei't.
Pineapples should be cut in small s(|uares and sprinkled
with sug-ar. Sliced fruits should be spi'inkled with sugar
an hour before serving-, and then with pounded ice.
If berries are gritty never wasli them, but pick and wipe
carefully and cover with sugar; set on ice. Some ycry
elegant housekeepei's serve large strawbei'ries without
being hulled, a small bowl of pulverized sugar is served
with the beiM'ies, which are taken by the hull in the lingers
dipped in th(; sugar and eaten.
Oranges may be served with the skins quartered and
turned down, or sliced and sprinkled with powdered sugar.
..■m ....i.wHiJMliiilMMMMWIifci
FKKSII FRUITS.
',VX'>
St rail' berries wit It \V flipped Cream.
Plac(> ;i lay(M' of sti-awbiMTics in a ,ulass disli. coxci' with
pulverized sii^ai', and put. anotliei' layei- of l)ei"iies and
sufrar, eover the top with one i)int, of tliieU o'eain, tiie
whites of three e^'^'s and a teacup of su^ar, wliipped
together.
A rrniKjed Htra irherries.
Place a layer of st rawhei'i-ies. cover with sn.irar, poui-
over them orange Juice. Let. stand one houi-. Just hetorc
serving sprinkle with pounded ice.
Peaches and Apptes.
Cut ripe peaches and well-fhivoi-ed apples, in the propor-
tion of three peaches to one apple. Chop small, place in
alternate layers. Sprinkle with sugar and pounded ice
Raspberries.
Crush a pint of I'ipe raspberries, with a pint of sugar ; heat
the whites of four eggs ; beat all together until it stands in
a pyramid.
Banmias.
Peel, slice thin, heap on a dish. Serve with powdered
sugar and whipped cream.
Pineapptes.
Slice very thin, mix with line powdered sugar. Set on
ice ; pour over wine when ready to serve.
Oranges.
Cut the iv>els in six or eight equal pieces. Make the
incisions l\^m the stem downwardj peel <;ach JiaK way, and
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FRESH FRUITS.
bend it tollic I'i.n'ht. Pile tlio oran.iic so proparod in a
pyi-niiid on a fi'uii dish and it iiiakos an elogant centro-
piece.
Peach Pyramid.
Cut a dozen peaches in li.ilves, peel, and take out the
stones. Make a syrup, dissolve an ounce of isinglass and
stii- in ; fill a mould half full of the s\'rup. Let stand until
set, add the peaches and more of the syrup; when well set
turn out. This makes an eleg-ant table ornament.
Peaches.
Pare, split and remove stones. Lay in a f^-lass bowl and
sprinkle with sugar. Serve with very thick cream just oil'
the ice.
Snow Flakes.
Grate cocoanut into a large glass howl. Serve with ber-
ries, oranges or any fresh fruit. Also, whipped cream.
Fruit Pyramid.
Oranges, half peeled ; bananas and white grapes piled
high make a handsome pjn-amid.
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To Crystallize Fruit.
Cherries, grapes, currants, gooseberries, plums or peach-
es may be crystallized. Beat the whites of three eggs, lay
the fruit in the beaten e^}2; with the stem upward, drain,
take out one at a time, dip into powdered sugai', place on a
paper on a pan and set in a cool oven ; when the icing be-
comes firm pile on a dish and set in a cool place. Pears,
apples or quinces, baked and iced, are ornamental and delb
clous.
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AMBKOSIA.
805
Aiiihros/ft. Xt). 1.
Pare and slice half a dozen sour oran-vs. lav in a ^lass
bowl, spi-inklo Willi su.i^-ar and cov.-i- willi a. layer of g-mted
cocoanut, over which spi-inkie nioi-e su^ar.
Anihro.s/d. Xo. •!.
Slice pineapple and oran-vs, put in a lai-v bowl, sprinkle
with sug-ar, pile in pyramid fonn, cover 1 liicklv wilh -rat.-d
cocoanut and sugar. Pour ^Madeira wine over and seine
with cake.
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chaptp:r XXXII.
CANNING FRUITS AND VEGETA-
BLES.
Fruits sliould be sclccti'd cni'criilly and onix' llic most
pci'l't'ct used, as well as tilt' Ix'sl sii.^'ai'. lloiisckccpcrs dit'-
fci' as to the Ix'st cans Toi- use. Wliilo \\<; liaxc iis<'d tin
with success, wo iniicli pi'ct'oc.u'lass or stone for ,u;-enei'ai use.
I'lie self-sea lini;' jars are wry little t ronble if |)i'()})erly nsed ;
when the i'ul)l)er rin.ys harden with heat they can \)v I'c-
placed at a t rill in.ii' cost . Evei'x' kitchen should he pi'ovided
with a wide-mouthed funnel to set in the cans aiul jxMir in
tli(> fruit, which should l)e done as (|uickly as j)ossll)le,
sci'cwin.ii' down the top immediately.
When i-eady to can, put the cans in a lar,"4'e pan of wai'in
watcM', and set on the back of th(> sto\-e. Prepare the syrup,
add the fruit, and by the time it is done the cans will b(^
i-ead\'. Fill as full as possible and set aside where no cur-
rent will strike them. Li.iiht injuries all fruits aiul \e<4-eta-
bles, especially tomatoes, and the place where canned fruit
is kept should be dai'k, cool and dry.
Canned Jlprrics.
Select ripe Arm blackberries, raspberries, sti-a wherries or
otlier small berries, put in a kettle on the stove and let
come to a boil ; add a f[uai-ter of a pound of su.uar to evei'y
pound of fruit; fill the cans, which should be in a pan of
CANNI'in IdMAToKS.
;;!•;
wnriii wiilci-. Seal imiiicdiaU'lv. St i-awln'iiirs l<("c[) In-sl
in stono.
Cninn'd Pcdc/ii's.
First prcpan* the synip In- put tin- one (piart of wliito
sn,i4-ar to two (|iiart.s of watci'. Prcl the ixMchcs, drop in
boilin.i;' walci' and Id siinnici-; then pnt in the c-ans and
pour the syni|) oxer tlicni, and seal ininicdiatcly. Apples,
quiiicos or other I'liiit lua.y he caiiiu-d in this way.
1
Canned l\'<irs.
Paro and i-cinovc the seed, prepare tl)e synip and pi'oceod
as for peaches, only cook lon;;'ei'.
Cmined Pitieapplos.
Peel and slice, make a syi-iip, boil tlie fruit in it until
tender. Fill cans and s(>al.
(\i lined Primes and C/icrrics.
Wash and put whole in syi-up, made with a pint of water,
and a pound of su^ar to thret; of fruit. Boil ten minutes
and seal.
Canned Corn.
Dissolve an ounce of tartaric acid in half a teacup of
water, use one tablespoonfid of tlie mixture toteuipiarts
of corn, fill tlie cans ; tin is best. Seal immediately. When
used add a small pinch of soda.
Canned Tomatoes.
Take fine ripe tomatoes, scald and peel, coolc in their own
juice, have the cans ready, tin are the best. P^ill with hot
tomatoes. Seal and set in a cool dark place. Corn and
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DlUKC'I'lO.NS Hil{ ('ANNIN({.
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toiiiatoL'S ciiiiiicd lo;4(!tlit'i' arc oxccllciil and ait' Miro to kvv[)
well.
Strincf Beans.
Stv]r.}j\ cook i(Mi(l('i" aiul fill cans. Seal.
(triici'dl Dircctioii.s for ('(Ihh/iki.
Select perfect IVuil. IN'ol can'riilly with a iliin sihci- I'li.it
l^nil'c ; pliin,i4(' ininicdiatelv in cold water to |»i-c\('iit tin ah"
chan^in^' t lie color, lay the fi-nit in tlic can, pour i)oilir..iv
syrup over it, set in hot water, Itcat and seal up.
Tlie following- tal)le ,u'ives the time re(|uired for cook iu;,^
fruit and the (quantity of su^ar necessaiy :
ChcMTJOS,
Riisplx'rries,
Blii(.Ul)on'ies,
Plums,
Fours,
Peiiclios,
Pineapples,
Cral) ai)pU's,
Sour apples,
Currants.
Grap<'s,
Goosel)erries,
Quinces,
Tomatoes,
TiMK
low r>iiii.iN
5
iiiinules.
it
6
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10
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25
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10
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30
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(JiAMirv di' SiiiAH Rki.ii iked.
ounces to a quail.
A a (. .4
6
10
6
6
6
6
8
6
8
8
10
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ICE C'KKAM.
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CHAPTER XXXIII.
ICE CREAM.
Wliik'soiiic housckt'cpcrs prctVr the old-rasliioiicd ri'ctv.ci .
many others usiMvilh vory salislartory rcsiills the patciil
IVeozcr, the best of wliich we have cvci' scon is the While
.Alountaiii Fi-ee/.er; it is (Iiii';i hie. easily iiiaiia.iicd and y-ivat-
ly expedites the i)i'oeess of tVee/in^-.
To freeze ei'eani (piiekly have the ice |)oun(h'(l into small
pieces, put a layer of ice and salt niuk-r the l)ottoni of the
freezer and hack around the sides, cover the lop of the tnh
Willi a l)laidvet. When the cream hardens on the side of
the freezer scrape down and beat with a lar<4V iron s|)oon.
It- is best to freeze ice cream in a wai-m place (the Juore
I'apid the meltin<>- of the ice the t|uickei' the cream freezes),
he watchful that no water or salt .i^'ets inside the freezer.
Ice cream may l)e formed into fanciful and ornamental
shapes l)y usin.i^- moulds made expressly for the purpose.
After the cream is fi-o/en put it in the moulds. Set in
pounded ice and salt, covej- close with a l)lanket until ready
to serve.
Ice Crcani. No. 1.
Dissolve half a teacup of airowroot in a pint of milk,
beat the whites of six e,i;;«:s and the yolk of one and stir in,
sweeten with loaf su,i;ar, half a .gallon of milk, set on the
fire and let boil, then [Hniv ovei' the e.ii-,<4-s and ai'rowi-oot,.
When cool pour in a quart of cream. Flavor with extract
of vanilla ; freeze.
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ICK CUKAM.
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Oiir (|iiail of new milk, one (|ii;irt (»r lliicU cream, two
i"^<^s, OIK' tcaspooiil'til cacli ol anowroot and coi'ii-starcli.
I<'la\(ir with Iriiioii or vanilla ; rrcc/c.
Ice Crt'diii. No. :\.
Haifa gallon of new milk, tliicc (';^\ys, t wo tal)l('spf)oiifi.ils
of ^('laliiH' (lissolvod in cold iiiilU ; l)()il IliicUJcl cool,s\vcc1-
fi) and fivc/c.
!
Vail i I In Ice iUcaiii.
One (piartof rich ci'cain. half a pound of sufi'ar, whites of
six cKr;s ; iH'ai all toyclhcr. Flavor with vanilhi and
freeze.
Lemon Ice Cream. No, 1.
One quart of cream, ei^^ht ounces of su^-ai-, tlii'ee ep'ft's ;
put on the lire and stir. I.el cool. Flaxor with extract of
lemon, pour in free/ei- and freeze.
Lemon lee Cream. No. 2.
Take three iablespoonfuls of corn-starch in two of fresh,
unsalted l)utter. Dissolvi- in half a gallon of new milk ;
sweeten. Flavor with extract of lemon, beat in four e^'g'S
and freeze.
Lemon Ice Cream. No. 3.
Half a g'allon of cream, two cups of white su^'ar, the juice
of four lemons ; the rind should i)e rui)l)ed in lumps of sugar
and put in the ci'eani; beat to a froth and freeze.
Lemon Ice Cream. No. 4.
Three quarts of water, six lemons, whites of eight eggs,
pound and u half of sugar, one ixuart of sweet thick cream;
mix and freeze.
lOF, rilEAM.
•101
rs
To Olio ^'alloii ol' rri'iiiii, s(|iit'i'/(' in I he Juice of foiii-
raii^'cs, I'ul) iiiiiips of siii^ar on tlif (iraii;4t' peels, and put
in tlu' croaiii. Sweeten anil IVei'/.e.
h'rnit he ('red
o
///.
Half a ;iallon of new milk, one ounce of p'laliiie dissolxed
in cold milk and poui-ed in.tlnee e;i',i;s and fonr cups of
"■■•Wi
ICK CHKAM .Mi»l|,|).
sugar; poui* in tlie freezer ; as soon as it Ix^gins to fi-ee/.e add
a pound of raisins, one pint of sti'awi)en'y presei'ves, one
pound of chopped almonds, one izfated cocoanut, one pound
each of currants and cilion ; freeze.
Strawhen-ij or Raspbevry Ice Cre<uii.
Half a gallon of cream, half a gallon of ripe straw-
berries and three cups of sugar. Let stand two houi's and
iff
• '
-"-^AMMH^
402
ICE CREAM.
lii
strain ; add aiiothci' ciii) of sii,i;ai', |)()iii' in the treozoi' and
fivozc.
Peach Ice Crodiii.
Take very ripe soft peaches, to each (|uart after l)eiiifi'
mashed add a |)int of eream and a pint of I'ieh niilU, with
lialf an ounce of ^;eUitine dissolved and mixed in. JSweeteii
to taste and ii-eeze.
Pineapple Ice Cream.
Half a i^allon of cicam, t\\(» pineappUvs, sliced and
spriidvied with su.yar two hom's before usin.i;-, then chopped
\vvy line and with the s.vi'up heat into the cream: freeze
as I'apidly as possible.
Canouel Ice Creaiit.
Put two pints of brown suiiai' in a sKMllet and stir until
dissolved; mix in one pint of boiliui;' mill<, cool and sti-ain ;
pour it in half a .iiallon of cream and fi'eeze.
Gelatine Ice Cream.
Dissolve one ounce of ,i;'elati le in a cup of cold milk, pour
it in half a .i^allon of new milk, beat in th«' whites of four
eii,i;-s and the yolk of one. Sweeten, and Ilavoi' with extract
of pineapple ; freeze.
Chocolate Ice Cream.
Half a gallon of rich ciram, fonr eg'^'s, one ponnd of
su^^ar, two leaspi)onfuls of exti'act of vanilla, six ounces of
chocolate juixed smooth in a cup of milk ; pour in freezer
and freeze.
Cocoannt Ice Cream.
Grate two lar^e cocoannts, mix in half a .srall'on of rich
cream, sweeten, and flavor with extract of pineapple.
k
. ■ 1. <
PRDZEN PUDDING.
403
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niscin'f fiJdcc.
Take six ouiicos of ciisp macaiooiis, pound in a mortar,
pour ovor a (juai-t of cicain, Ix'al in oi.uiit c^'^'s and two
cups of su.u'ai*. Flavoi- wilii I'xtrac-l of vanilla. Place on
the fire until thick ; fi'eoze.
Bisque.
One g-allon of rich custard, to which add two pounds of
macaroons ; freeze, i
i
PUnnhiere.
Make rich custard : flavor with wine and vanilla, pour in
fi'eezer, when half froze ackl pounded almonds, clioppetl
citron and l)r:indy peaches. ]\laUe the fi'eezer half full of
custard and till with fruit.
Taitti Frutti.
One ([uart of rich cream, two ounces of sweet almonds,
chop[)ed very line, one half pound of siiij-ai-. When half
frozen, atld a leacui) of ciioppi'd raisins and citron each,
half pound of oran.i;-e [)i'eserves ; mi.\ well with the cream
and freeze.
Frozen Puddimj.
Take one pint of ciram, the yolks of four e,u'<i-s ; make a
syrup of one pound of suii-u-and one pint of watei-, put on
the fire, when neai'ly boiled stir in foi'ty hlaiu-hed almonds
pounded line, one of cho|)|)ed citron, two ounc<'s each of
raisins and currants, one muice of candied orange and
lemon peel each, one ^iass of wine or bi'anily ; freeze.
Padding Glace.
■ Thicken one pint of new milk with two tabh^spoonfuls of
arrowroot. Boil three pints of milk and pour in the pint
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lk:m(A' sherbet.
ihickoiicd, also i]\\vr c.i^'u's jiiul llii'cr l;ir,u-(' cn-ps of su.ii'ar.
Season with cxI ract of \'aiiilla, stir in haH'a ixmiiuI cat'li of
raisins, currants, citi-on and chopix'd liijs ; freeze hard.
Lemon Sherbet. No. 1.
Squeeze the Juice from one dozen lemons, then slice, and
poui- over them a .n'allon of l)oilin.i;' water. ]\tix three-and-a
lialf pounds of su.^'ar with the lemon juice, and lialf a tea-
cu() of ai'i'owroot. stir all toi^vtlier. AVhen half frozen stir in
the whites of ten e^'g's, beaten very stilf.
Leinou Sherbet. Ko. 2.
To one pint of lemon jiuce, acUl one (piart of water anp
one pound of su^ai'. When pa r.tly frozen stir in whites oi'
Lemoji Slierlx't. Xo. 3.
Make one .q'allon of lemonaiie, pour a pint of watei- on a
box of ijelatine. dissoh'e and ackl a pint of boiling' water ;
beat the whites of ten e.ii'ii's with a pound of suuar. Whip
a pint of cream to a stitf froth, stir all to.ii(>t liei' and freeze.
Toutes Fruits Ice Cream.
Take two quarts of rich cream, add on(> pound of pulver-
ized su^ar and four ey-^'s, let come to a l)oil and stii' until
cool. Flavoi- with exti-act of vanilla; U-i'VAe and mix in
thoi'ouft'hly one pound in e(iual parts of preserved ])eaches,
apricots, plums, cheiries, pineapple, strawberries and
quinces. Mix well with the frozen ci-eam.
Orange Sherbet.
One g-allon of water, one dozen oi-an.y'es, juice of six
lemons, whites of six e<j;u's. ]\[ix and freeze.
H':t li
!■'>■,;
ICES.
405
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Pi)ie<tpi)J(' SJio'bcf.
Take one lai'p'c piiusipplc, or ;i Iwo-poiiiul can of i)iiu'ap-
plc, add tlii'ce ([iiarls of watei*, one ounct' of dissolvt'd ^-t'la-
liin', four lemons and the wiiites of six e<;"';'s. ]VIal\e vei-v
sweet and freeze. Oi'an;4"es can be used in place of lemons
if [)i'eferred.
Whie Sherbet.
Dissolve one ounce of li'elaline in a pint, of cold water,
then add three pints of boilin.n' water, two pounds of loaf
sng'ai', two pints of wine, juice of three lemons. Stir and
freeze at once.
Apple Sli erhef ( Origin a I) .
Take half a ,u;'allon of fresh cider, add the Juice of three
lemons, whites of six e.i^'.i^'s and half a pounil of su^'ai".
Freeze hi;rd.
Ciiron lee.
Slice one pound of citron, pour over it half a ^'allon of
lemonade. Freeze.
Raspbernj or Sfniirberri/ Tee.
Take three quarts of berry juice and one ([uai't' of water;
nialvc very sweet, add the whites of six eg"^"s and freeze.
Currant or cherry juice may be used.
miferiiieloit lee.
Scrape the pulp from a lai'.iiv ripe watermelon and
squeeze out all the juice : sweeten ; add the whites of three
eg'g's. Freeze.
Water lee.
To one quart of water add a teaspoonful of citric acid and
one pound of sugai', two teaspoonfuls of extract of lemon.
Freeze.
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=11
400
HOUSEKEEPING.
CHAPTER XXXIV.
HOUSEKEEPI NG.
To !)(» Ji ffood 1ioiis('kt'»'i)tM' sliould he llio ainbition of eveiy
wife ;iii(l nioUicr, as the pi'ospci'ily ami liappiiu'ss of llie
family (lept'iul iircatly on llir oitlci- and rc^idai-ity cstalt-
lislicd wil hill llic household. ■Maiia.ii't'iin'Ml and pcitVcl sys-
tem arc Ihc I'onndalion of .u'ood lionscUccpini.;", and arc ails
that can be acoiiiicd l>> any woman of ^ood sense and an
oi-dinai'\' dciii-cc of indiistiy.
The liusband whose liome is always neat and comfortable
and who can invite his friends to partake of a meal in his
house, in full conlidence of lindini;- eveiytliin,<4' in a presenta-
Itlc coiulit ion, will feel pri(le and exnitalion in the possession
of a wife who i;-ives his home a chann l)eyond all else. 'JMie
sons bi'cd in snth a family will be moral men of steady, in-
dusti'ions habits; and the danii'hters will pi'ov(> ti'casnres
to their husbands, beiii.i;' formed on the mo(h'l of an exem-
plary mother, and will use the same means for securing' the
hapj^iness of their own youn,:^' families, which was so suc-
cessfully tauii'ht under the paternal roof.
The nu)thei's of everx' tamil\- should be capable of takin^i;'
full superintendence of all household matters, and should
feel a pleasure in dischariiin.u' th<' duties pertaining' to tliem.
Every department of her domain, be it lar^-e or small,
should be arran^'ed with such system that perfect order
will always prevail. Many i-ules, and all of them excellent,
are laid down for the instruction of the youn.n' housekeeper,
in the all-important art of happy home-making". But after
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HOUSK r'l.KANINTi.
40;
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:i car(>ful study llicy may he all siimnu'd ii[) in llic siiii[»h'
plan of syst«'niatic labor, scnipiilons iicatnoss, promplnoss
and economy. These rules, if siriclly adhered to, aiul
^•uided by love, cannot fail to make of every woman, a
thou«^'litful and enei';L;'etic houseUee[)ei'.
House Cleaning.
Tnis necessary woi'k of the liousekeepei-, by proper mau-
ag-ement, can be done so as to cause very little iucoiix cii-
ience to either the mistress or the family ; but hei-e, as in nil
else, perfect system should prevail.
Do not I)ei4in sprin.i;- cleaning- too soon, as i1 is neither
pleasant nor safe to throw open the house for scrtil)l»iii.i;'
and aii'ing- in cool changeable weathci'. He sure the weath-
er is settled, and have evei-ythin^' in readitu-ss before
beijrinning-. Provide lime, sti'ong' soap, ammonia, carbolic
acid, Sapolio and copperas. Do not upset the whole house at
once, it is not necessary. By taking' one or two I'ooms at a
time the cleaning- can be just as satisfactorily accomplisiied
and no one inconvenienced. E\'ery liousekeepei- can use
hei' own discretion as to where to be<4-in. Some select the
attic while others conmience with the cellar, which is iniim-
portant, the g'reat item bein^ thorough lu'ss in e\er\ de-
partment from be^-innin<;' to end. All furniture should l)e
moved, pictures and ornaments taken from the walls, and
carpets taken up. Bare walls should be whitev ashed, anil
papered o\ws wiped olf witli a flannel cloth; paints should
be washed with anunoiiia and warm water; windows wash-
ed and polis'icd : floors wiped olV with hot suds and rinsed
with strong- hot brine. In washing- out presses and closets
use very hot water in which put cayenne pepper, then
spriidde with benzine to keep away vei-min and motlis.
Having- the room clean, go over all the furniture with pol-
ish : if t roubled with bed-bugs, wash the beds with hot alum
li V
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';■■!'"
408
THE KITCHEN.
water and salt. Carpels si i on Id be freed fi'om dust before
putting' down. When tlie bed elianibei's, pai'lor and dinin/:;-
I'ooni are in order, fifo to the Ultehen; all of thebakin;i;"-i)ans,
sauce-pans, tin kettles and cooking- utensils should be put
in a boilei- lilled with strong- soda watei-, then scoui'ed with
Sapolio. Walls should be whitewashed and tiooi" scoured,
sinks and drains should be cleansed with carl)olic acid and
hot water. After house cleaning- has b»'en completed, the
yard, cellar, ice-lu)use and entire surroundings should un-
dergo tlu^ same process : lime and carbolic acid should be
freely used to cleanse aiul purify.
■1
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yVie Kitchen.
A neat well-ordered kitchen will ensure not only the
comfort but. in a g-i-eat deg->'ee the liealth of the family, and
should be the first thing looked to in the household even if
to do so, denuinds a sacrifice of luxury in the pai'lor and
dining--room. Every house should have a large airy
kitchen, with plenty of light and thorough ventilation,
and it should be provided with a liberal supply of utensils
to simplify and expedite labor. Then perfect system
should be established, for in no department is the old adage
more useful — "A place for everything", and everything- in its
place" — than in the kitchen. When it is practicable, it is
best to have the floor made of hard wood, and oiled every
two or three months, as g-rease will not show and can be
easily wiped up. The walls should be kept pure and
clean by an occasional coat of whitewash. Two oi' three
hirge roomy presses with shelves will be found a great con-
venience, while a safe with di'awers in which to keep the
small utensils of kitclien use is very necessary. A larg-e
lamp should be hung- in kitchens not lig-hted by g-as.
Plenty of coarse linen towels and dish-i-ags should be fur-
nished the cook, and every mistress of a household should
^fe'iiww
THE KlTrilEN.
4(»l)
sec thai Ihcv ai-t* Ucpl clean ami five I'loiii ^icasc, as cvcin-
artich' in tlu' Uitchcn slioiiUl bo.
" ICconoiny counts nowlicrc so well as in Mic kitcluMi,"
and ovcry wise housckccpci' who has llic inlci'csts of hci-
family at heart, will f^ivo hci' personal supervision to the
prev(Mit ion of waste in hei* kitchen, and will know that the
watchful eye and fre(|uent suiii^-est ions of the mistress is
absolutely necessary to keep order and system in \\\c kitchen.
A famous Fi'ench cook, upon bein^Mjiu'stioned as to the most
necessai'y qualities in a cook, replied, '* ('leanliness I clean-
liness,'' and the woi'ds should be wi'itten over ev(M'\' kitch-
en dooi". For the henelit of youn^' li()Usekee|KM's,we add the
following' list of kitchen utensils :
A bi-ead board.
Two larj^-e iron spoons.
One small one.
One potato masher.
One lemon s(iueez;er
One meat board.
Two buckets for water.
One cho[)pingtray.
One bread grater.
One nutmeg grater.
One t'g^ beater.
Biscuit cutter,
Potato cutter.
A wire spoon.
A meat fork.
A jugging urn.
A can opener.
Tavo chopping knives.
Dish drainer.
A meat chopper.
Colander.
Spice rack.
A I'ollmg-pin.
A pair of good scales.
Larding needle.
Cream whip.
Potato slicer.
Tea and coffee cans.
Tin sugai- box.
Bread and cake boxes.
Ice c»'«'am fi'cezei-.
Brass preserve kettle.
A lantern.
Pint, «(uart and half-gallon
cups for measuring.
Wire cgf^ stand.
A fish kettle.
A ham boiler.
A dish warmer.
A gootl cooking-stove, sup-
plied with all necessary
utensils.
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TllK DIMNC li()(lM.
77/(' I)ini)i(/ Itoom.
The diiiinii" room should he the hri^htt'st and most
pleasant room in the lioust- ; tlu> table, t'lirnit iire and entire
ai)artnientssli()uld l)escru[)uiousiv neat and ordcily, while it
should be the aim of every mothei' to study the cond'oi't and
taste of her family in the arran^^cmcnt and preparation of
every meal. Tlu; table-eloth should always be spotless and
fine, and an unilei'-eover of white eloth spread ^^'ives the
linen a heavier, smoother a|)|)eai'anee. Naj)kins should be
line and thick, and shoidd ne\er l)e starched. The dishes
should he well kept anil fi'ee from crack's: the silvei" always
bri.niitly polished. At dinin,i;s or eiiterlaiimients no orna-
ment is so i)i'etty on thetable as Mowers, I'eside each plate
shouUl be placed as many knives, forks and s[)oons as will
be needed, a ^"lass I'oi' water, and where wine is used, g'lasses
foi' wine are set near each plate. The nai)kin neatly folded
is placed on each plate, and between it a small slice of bread.
All {)lates nt'eded aie set out ready. The dessert plates
should be set convenieid.
At breakfast the collee and tea is set before the mistress,
wit h cream, sui^-ar, cu|)s and saucers. The meat with plates
is set befoi-e the master. Foi- family use, or a small social
dinner, one castor is sutlicient. Butter is jiut in two small
butter dishes with lumps of ice. Honey oi- syrup is served
in saucers.
To clear the table after meals and properly wash the
dishes is a very important branch of housekeeping', and if
carelessly done causes great annoyance and discomfort to
the family.
As soon as a meal is ovei* the frag'ments should all be
g-athered up, and the plates scraped ; the crumbs should be
lightly swept until the dishes are I'emoved, then they can be
taken np on the dnst-pan. To wash the dishes have clear
hot water in the dish-pan ; first wash the silver, without
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soap, (ii'.v on an old towel iiniiH'diiilclv. tlicii add soap, or
sapolio wliicli will be loiiiid superior 1o soap: and
wash ^"lasses, rinse and wipe. Next take the cups and
saucers, leaving' the ii'reasx- articles until the last. Alw.iys
keep clean linen dish-ra^'s. and tea-towels; those for the
tUnin^i'-rooni shoidtl never l)e used in the k-itchen.
By attention to these rules. :ind the exercise of n'ood
iudi''nient. the humhlest household nia\' ;il\\;i\s h;i\e ;i
pleasant diniu.i;-rooin, and an altractixc tahU'; taste ni;i\-
be displayed in the cottages as well as the mansions ol' t he
rich, the chiel' charm of .i^ood honsekt>epin,ii' hein.i;' strict-
attention to ever S' litt le t hin.u' t hat can in the least cont rihule
to the comfort and pleasui'e of the family. " I5ad dinners
^•o hand in hand with depravity, while ;i properix- U'il man
is half saved, "so says some,sa^'e of our time, and we re-echo
it.
7
Carving.
To carve well is an accomplislunent which should 1x3
cic(|uired by both ladies and .li'entlemen. and as it is not ;it<
all dilllcult to leai'U. housekeepers are wholly inexcusable
for not beconiini;' skillful in the art. The (irst I'Ciiuisite is a
very sliarp and suital)le si/.ed knife; all ell'orts or umieces-
sary exertions are in b:i(l taste, as they indicate one oi- two
things, the tou'4'hness of the roast or the want of ability of
the one carving-; dexterity and aildress in the maimer of
using- the knife and not stivnfj'tli is what is re(|uisite to
carve wt>ll. The seat should be s..iTlcicntly hi^ii for the
carver to have comi)lete command over t'
.!<
dish should be of .i;"ood size, placed sulTiciently near the foot
of the table ; for h;iin, bacon or a larg'c, thick Joint, a loui;-,
sharp-pointed knife is required ; while for poult i-y or ,i.;-ame a
short knife is better.
In carvinff fish take care not to break the flakes. In
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s«M'vin;j;' smIiiioii cut slices ;il(piii4' I he lt;icl<lt<>iic ;i nd niso mIoii;^
the ll;iiik.
.M;icl<crcl ;iii(l shiid slioiild Itc c;ii'\'c(l so as t(» r'aiscoiic
side of t he meat tVom 1 he l)oiie. I he iipper end is coiisi(h'i'ed
the best. The I'oes are much liked.
In cai\in,u' a t nrkev cut oil' the win.u' iieai'cst y(. liist,
then the h'u' and second Joint : then slice the hreast oil',
insei'l t lie knil'e hel ween 1 lie i)ones and separate t hem. The
si<h'-l»one lies Ixvside the funi|). and the desired morsel can
I te taken out wit liout sepa rat in;^' t he wliole hone.
I'art I'id.u'cs ai'e car\ I'd like ot her low Is, l)ut t he hreast and
wind's are not di\i(led. I'ii^eons may Ix* cut in two. A
^'oose or duck should he cut with as many slices I'roni t he
breast as |»ossil)le.
A sirloin of IxM'l" should be placivi on a dish witli tin* ten-
derloin nnder]ieatli. Thin-cut slices should be taken from
tlie side next the carver tirst, then turn over the |)ie< and
cut the tenderloin.
A shoulder of mutton should l)e carve<| across the n..,,dle
of the l)oue lirst and then from the thick'cst pai't till it
comes to the ,i;'ris1le.
Ilia for(>-(iuai'ter of lamb sepai'ate 1 he shoulder from tlu^
ribs, thou divide the I'ilis nicely.
A I'oast. pi;Li' slionld l)e split down t he nnddle in t he kitch-
en. Separate the shoidder from the carcass on on«> sid(>
and then do tlie same thinii' with one le.i;'. J)i\i(le the ribs,
cut the joiids at. the knee and slice.
To carve a loin of \(>al bei^in at the sanu' end and cut the
: rii)s apai't . A lillet ofv(>al should l)e cut lirst from the top.
In a l)reast, of veal the l)risket and breast must l)e sepa-
rated and then cut in neat, pieces.
In carviui;- a le^" of venison cut deep down to the bone,
that the juices may j-un fi'eely, then tui'n the bi'oad end
towards you ; cuttin;^' lai'pv, thin slices.
In
carvini;- a saddle of venison cut li'om the tail towards
Ivf -'* .,
THK l.\r\l)|{Y
1 1 :;
I
llic ilppcf pai't , nil riicli side, lliilirNcii slices. IMntcs should
1)1' \\<'ll w.iiiiH'd in cold wcatlici' for vciiisoii and iimttoii, as
lli('\- arc l)csl calcii Vi^vy w.inn.
Ton^'iic. A t()ii;;Mic should lie cai'\'cd as 1 hiu as a wafer,
its delicacv of lla\ or dcjRMidiu.i;' in a .i^real de;^'i'ee upon al-
lenlion 1o Ihis small matter. The middle slices ol' the
lou.i^'ue are considered the liest and should he cid across,
atid the slices taken from each side with a p()rti(Ui of the fat.
which is at t he root .
A hani may he cai'\<'(l in se\'eral ways, h'irst i)\ cutting'
lon^', delicale slices thr(»u,i;'h the thick fat in the centre
(h)wn to t he hone ; or lt.\ runnin.u' t he point of t he knife in t he
circle of the middle and cuttin,i4' t hiu, circidar slices, thus
Uoi'pin.if the ham moist ; and, lastly, hy he,i;'innin;;' at the
knuckle and slicin.i;' upward.
The L(in)i(b'fj.
While it may not he necessary foi* e\H'r\' housekeeper to
do her owi washin.ii', it, is \{'\'y impoi'taut that she should
know liow mIo it id oi'der to direct others. The most im-
|)ortant item in the mana,i;"ement of the laundry is to liaxc
.:.;'ood utensils in pro|)er ordei' for the woi'k. The 1ui)sshould
l)e ch'an and of ,i;'ood si/.e. The wash-hoard should i»e fr«'e
fi'om nails oi' rt)Ui4'h places which mii;'ht tear the clothes.
Tlic wash-bench should he lirm.aiid lii^'li enough to prevent
faliiA'ue in hcndin.u' too low o\-ei' the tuhs.
Tlie wash-hoiler slu)uld he k'cpt clean and (lry,o)'if rusty,
a baft" should be used to boil the ck)thes in.
Cotton ]iem|) is bettoi' for clothes-line than wire, it should
always be taken down al'tei- usin.ii', as dust and dii't will
collect on it and soil the clothes. ( 'lothes-pins should be of
wooil ; and th(\>' shoukl always be put in a l)aft oi" basket for
safe keeping.
Soft water is better than hai'd for wasliinft-, and clear rain
water best of all.
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414
THK LALNDHY.
The rollowiii^- (liivclioiis arc lak'iMi from a work of well-
known authoritv upon the suhjeel, and if carefully followed
will pi'ove xei'v salisfaclofv :
"Gallier up all of tlie clothes, separate the fine from the
coarse, and the less soiled from the dirtier. Scald all of tin?
tal)le linen and articles ^\•|ll(•ll have colfee oi' other stains,
which woidd l»e set 1)\" hot suds, by pourin.n' hot water o\«'i'
them from the tea-kvtile and allow them to stand until
I'ool. llavi' I'eacly the water in the tubs as warm as the
hand will hear, Init- not too hot. Wash lirst one l)oilerful,
takin.i;' the linest, and cleanse throu>ih two suds, then ))lace
in a l)oiier of cold watei', with sullicient soa|) to make ^ood
suds. A handful of boi-ax to e\-ery ten ij;allons of water
whitens the clothes, and is used by many. Fov laces, cam-
brics, etc., an exti'a (juantitN' of [lowder is used, l^oi-ax
bein;^' a metal salt, doe*; not in the si i.i;-ht est de^-ree injure
the texture of linen. Clothes should not boil over live or
teji minutes, after which they should be rcjuoved to a tub
and cold water poured over them ; turn all of the .yarmejits
wrojiti' side out. Repeat until all are boiled, then wash
thoron^'hly. Rinse in a tub of soft water, washing' with
the hands, not simply liftiiii;- them out of the water and
then wrin^'injU, as is practiced by some, because all of the
suds must be washed out to make them clear and white ;
wrin/j;", wash throui^h another water, shake out well and
put into a tub of blue water. Stir up occasionallx , as the
blue water sometimes settles to the bottom, and then spots
the clothes. Wrin.i;' out for the last time and plac" the
clothes wiiicli are to be starched in oiie basket and the rest
in aiu)ther, to l)e hwuix out immediately. Have the starch
as hot as the hand can bear, dip the ai'ticles which Jieed to
be ver\- stilV in lir.st, ' clapping' the starch well in with the
hands, especially in shirt bosoms, wristbands and collars •
then thin the starch for other clothes reciuii'infj- to be less
still". When starched hang out on the line to dry j bhukc
THE LAUNDRY.
415
t?l>
out eacli article uv/\\ free fruiii wrinkles and fasten socurolv
on the line, bein.i;' cai'ct'ul to lian^- sheets and table linen so
that tlie selva^'e ed;;«v. will he even. When dry remove to
the eloth(>s l)ask'et. Turn all garments I'i^-jit side out,
shake outi thorou^-hiy, pai't ieulai'ly lar^c ^ai'iuents, so as to
five them from creases, [mil out smoothiN", he^innin;;' at tin;
top of each .izarment , j'oll each to itself very ti^^'htly and
place in the basket ; fold sheets without^ spriid<lin,<4', liavin;;
first snapix'd and stretched them, and lay on the rest ; over
all spread theii'onin^- blanket and let stand until nextiiioi-n-
ing-."
If a machine is used in washin;u', it is better to soak the
clothes overnight in warm soft watei", soaping coUai's,
wristbands and all soiled pieces.
Befoi'e washing' tiannels shake out the dirt and lint: use
only soft clean water, make suds, but do not apply soap to
the flannel.
In washing' mei'ino, lambs' wool or any woolen fifoods, do
not rub them, butcleanse them by drawin^'them throu^^ii the
hands up and down — in tlie suds. llid)l)in^' shrinks woolen
and silk^'oods. When clean wi'in^' as diw as possii)le, then
rinse in a tub of hot water* in which a little soap has ix^en
dissolved. Shake each piece, wrin^' out, stretch in propei*
shape and hang* smoothly on the line.
Never wash woolen ^oods on a cloudy day.
In washing*" colored cotton ^oods, care is necessary to
prevent fading', and ^'ivin^' them a fresh look. ('alico«'s,
and muslins washed in warm suds, made with soft water
and white soap will retain their freshness a long- time.
They should not be allowed to soak, and should be washed,
turned and dried as speedily as possible.
For goods that fade use ammonia instead of soap. Ox-
gall is also excellent, used with powdered borax. Black
pepper put in the watei" in which buff, gray or black dresses
are washed will preserve the color,
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416
lUONING.
Fruit stains, so aniioyiiii;- to niotlioi's who have little
children, may be removed hv Avettin^' i;i whisky and
anmionia, or by holding- Ihe stained garment wvy tightly
and poui-iiii;- boilini^- water on it. Thorou^ldy rubliin^- with
eommon sotla. and llien wettiiii;' will) coal oil, lettin*;- stand
in the sun until dvy , w ill remoxc ail stains.
To make i^'ood starch, that will ii-on well and i^ive the
clothes a clear snioot li apjiearance is not as easily done, as
some people ima.i^ine. The followin.ii' recipe will be found
excellent : Dissolve two tablespooiiluls of staicli in a little
cold water, wlu'ii it is perfect ly smool li |)oiu' in beilin^
Avatei" slowly, and si ir hrisUly ; a pint of water should be
allowed to an ounce of starch ; aild a teaspoon of salt, half a
teaspoon of coal oil, and a few drops (jf bhiinii'. l^oil tweidy
minutes, sti'ain if not pei-fectly smooth, and if it is to stand
any len.iith of time cover closely. It should be used as hot
as possible in order that it may penet rate the linen. In mild
weather clothes may be starched at once, in w inter, or windy
weather, dry tlieni first, and sla'cli Just liefore ironing?.
White .ii'lue is sonu'times dissolved in starch to make it
fi'lossy, a .i;'ood ])olishin.u' fluid may be made l)y dissolving-
two ounces of i)ulveiiz(>d gum-arabic in a pint of boiling-
water, when cool stir in half an ounce of carbonat(> of mag-
nesia. Pour in a bottle for use. The ai'ticles needing polish
should fii'st be ii'oned. then wet with the polish and ii'oned
again.
Isinglass starch is very nici^ starch foi* thin muslins.
If in ii'oning, starch sticks, it is too thin, oi' notsuiriciently
well done.
Ircnilng.
It is dilFicult to give minute diivctions how to iron well,
but general rules for this department of the laundry art-
laid down, and it is well for every housekeepej" to 1 c
»•■■
J
IRONING.
41'
it
Iv
furnished with tliciii. Expcriciu-c' is necessary ti) Ix'coine
skillful iji iruuiiii;-, as well as i^'ceal i-are. All ^'aniuMits
after bein^ dried must l)e folded with care preparatory to
irouini;', or llie woi'k eaimot he sat islaetorily done. There
are sevoi-a! thiiii;"s to he ol)ser\-ed hel'itre the work is l>e,i;iin.
to wliich sti'iet attention must l)e i;'iv«'n.
A strcui.t;' tal)le of suitable len^'t h should i)e provided, and
a li;!4'bt dural)lu ironing* board ; also a hosoin i)oar(l alxMit
ei^'ht inches wide, and fi'oui seventeen to eii^hteen lon.i;'.
Irons of three sizes, lar^e, niediuni and small sliould he
used, and always ke[)t clean ami smooth; ashes, salt or
bi-ick dust are ^'ood to clean irons, and wax ruhhed <;cca-
sionally on them will impi-ove them \er\ nnich. IJe-^in with
tlie sheets and taT)le linen, takini;' the shirts next, l^^'ii'st
iron the shirt all ovei", wi-iiii^ini;' a ch'an cloth out of warm
water, and rub over the bosom. (Jo over the bosom i-apidly
with a clean hot iron, then raise the plaits and iron ai^ain.
Then dampen with water, or polish and iion with the [)olish-
ing iron.
Fine soft articles that do not need polishin*;' should be
ironed on a fine sheet over a soft blanket. End)roideries
should be ironed on the wi-on.u' side. Always ha\"e near, a
pan of clean coltl water, so that- any spot which has been
imperfectly ironed, may be wet wit h a sponge and ironed
over. Pull muslins and laces out carefully, iron o\<>r once,
and then pull in shape ; all the ed.^es or purling- should be
picked out car- '"lly ami arran<;'ed to look new.
As far as possible iron by the thread, pull the material
straight, and move the iron in the same direction as the
thread of the cloth.
A willini;" hand, by folio win i.;' these directions, will, after a
brief time of practice, master all dilUculties and become
efficient at the work.
I ;. ' v
418
SOAPS.
i I'
Family Soaps.
Ox-fi^all soap is an oxcollciil arliclc to use for all delicate
fabrics. To make it take one pint of ^all, cut into it ten
pounds of common bar soap, and add one pint of boiling-
water. When cold cut in bars.
Hard Soap. No. 1.
Dissolve twenty pounds of potash in thi-ee buckets of
water, add twenty pounds of stiained i^i'ease ; boil until
thick. Let set until cold, pour off the lye, and cut in bars.
Hard Soap. No. 2.
Take six pounds of each, sal-soda and clear grease, three
pounds of lime and four g'allons of water; dissolve the lime
and soda, add the grease, boil until soap. When cold cut
in bars.
Boiled Soap.
Place the grease, bones and all in a kettle, filling it oidy
half full. Make a lire under it, let it heat veiy hot, stii- to
keep from bui-ning, aild a gallon of strong l\'e at a time,
until the kettle is full enough, boil slowly until thick.
Cold Soap.
Mix thirteen pounds of clean melted grease with five
gallons of lye. Let stand in the sun, straining it fi-equently,
in the course of a week fill your cask with weak lye; con-
tinue to stir.
Soft Soap.
Put to boil any quantity of lye desired, have it strong-
enough to bear an e^-^. To each gallon add three-quarters
of a pound of clean grease, boil fast, then slowly for two
SOFT SOAP
41!)
hours, Avheii thick ns jelly |)ii1 in :i Ii:ilf pint „f salt lo ovorv
ftve gallons; lot it boil a f.-u- miniilcs and pour out 1o cool.
If the soap is wanted hard double the ([uantitv of salt.
Good Soft Socq^.
Cut in small pieces a pound and a half of bar soap, into
four quarts of I'ain watei", add four ounces of puiv carbonate'
of soda ; dissolve them over the fire and stir in a spoonful
of salt.
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420
DYEING.
CHAPTER XXXV.
DYEING.
'* Dyeing' is iho i^'rcal irsourcM' of a sli'iulci" wardi'obe, " says
a ii()1(hI ]atl\' cconouiisl, and wo have louiul it so. It is an
art woi'tli loariiin^- and learning- well ; by its use ]oiif;'-\vorn
g-ui'inents I'usty from woai' can be restored, or new ones of
delicate colors, injured by acids, wine or fi-iiit stains, can
be readilj^ renewed. White stockin^»s no lon^ei' fasbionable
can be j^-iven lovely delicate lines, or deep I'icli ones ; silk
laces too yellow foi* wear; I'eatliers injui-etl seeniin^'ly be-
yond reclaiming-; i-ibboiis, that are soiled and faded, and
g'loves in the same condition ; can all be made to look new.
All woolen ^'oods ilyo well. Silk never look's <iuite as
well as wben ncAv, but can bemadeto answei'inany jiurposes.
Irish poplins coloi' well, but shrink considerably. Velvets
can be dyed, but lose much in ai)|)earance. Half-worn
fabi'ics of dai'k coloi* may be bleached by di|)pini;' a moment
only in chloride of lime, then well rinsed, and they will talae
any color desired. In coloi'in<;' use plenty of soft water,
and use a vessel of sutricient size to spread out the ^oods.
All f^-rease and dirt}' spots should be removed from clothes
before d^yeini;- ; scour well with soap ;nid watei', rinse and dip
in warm water before puttini;' in the dye, after which
wash through soap suds, and hang out to dry. Many per-
sons use dyes prepared at home from various recipes, but
this is mistaken economy. " The Family Dyes," now kept
by all druggists, aside from their convenience, do their work
much more perfectly and are far cheaper.
UKN()\ ATIN(i.
421
The Diamond Dyes pi-cicii-cd l\\- Wells, l^icliardsoii iS; Co.,
l)iii'liii^toii, \^t., i('(|uii(' MO |ii'o\i()iis cxpoiitMU'c to use 1 hciii
succM'ssl'idly in all kinds ol' dycin.i;'. TIicn' arc tiic \)vs\ liial
liavo been inl i'odnc(>d, and all wliolry 1 licni will l)o sal islicd
wiUi liio iTsnlls. The cnlor cai'd acconipanyin.i;' llio pack-
a,i;'(»s of dye will sliow lliorxacl shade waidcd, and willicare
anybody will soon leai'n 1i» coloi- willi llieni e(|(ial lo profes-
sional dyers.
Many limes ladies are a1 a loss io know whal colors will
dye llie varions shades best; I'or the inslrnclion of sncli ue
annex llie following- :
Li^-ht blue, will (]yv dark blue, puiplc, crimson, ^rtn-n,
clarot and black.
Brown, will dye claret, ci-imson and dark f>:recn.
Claret, will dye brown, crimson, ^Tccn and black.
Drab, will dye scai'let, crimson, purple, blue, claret and
black.
Crimson, will dyo ])row)i, claret, dark f^'reen and l)lack.
Li.i4'bt f^-reen, will dye claret, brown, crimson and black,
Dai'k ^-reen, will ilye brown, clai'ct and black.
Lavender and mauve, will d\(' any darU'ci' shade wauled.
Purple, will dye dai'k ci'imson, dark lireen and black
Scarlet, will dyv any rich dark coloi'.
Pink, will i\y{' all colors of a darker shade.
Dark i)rown, blues, ,i4-reens and black can be beautifully
renewed by dippini^r in sauu; shades of Wells, Kicharilson
& Co.'s Dianujnd Dyes.
Curtains, furniture covers and carpets that are faded can
be n stored by d^-ein^-.
ReuovatitKj.
Grease spots should be taken out immediately upon dis-
covering them, as they are then more easily removed.
Pen/ine is one of the best articles for cleanin^j;- all fabrics.
Where spots have impaired the color it is often dillicult to
•H
» I',
422
TO CLRAN VELVET.
I'esloi'c it. W'cllin,:^' willi ;niiiii()iii:i is somt'linuvs siiccossful,
[);ii'1iciil;ii'ly ulicrc ;ici(ls liinc done the {laiiia^'c. Ciiiuphoi'
and l)()i"i\ is cllicacioiis, atid si loii.i^' Ix'cr is fccomiiiciidcd.
A solution of io,t;'\vood cliips will I'cslorc t lie color to any
blade wooh'ii i^'oods.
Wlirn soiled, silk nia\' be cleanod by sprcadiii^' oul on a
tal)l(' and s|)on;uo on both sides with warm water jnix«'cl
witii i)eel" i^all. Then sponj^'e on tlie wi'on^" side with warm
walei' in wliieli is dissolved a little liuni-arabic. I'e cai'erul
not 1() ;L;'et too still". Partially dry the silk, \vrai> in a damp
cloth, let it stay sever;il houi's and press on the wrong' side
with a moderately hot iron.
Silk may be cleaned by spons'iiiii;' it wi Ji water in which
potatoes have been boiled, and a little ammonia added.
Fold when damp and press with a cool iron. Collee is also
a good wash for black silk. If a hlack silk has a shiny
look by long- wearing-, sponge with ammonia.
The following" method of cleaning- light silks is highly
recommended : To a pint of alcohol put half a pound of
soft-soap and a tablespooid'ul of white sug-ar. Wet the silk
with the mixture anti I'inse. When neai-ly i\vy, lay on a
table and rub with a soft towel; do not iron unless it can-
not be avoided.
To Clean Alpaca.
Spong-e with strong- lu)t colfee. Turn on the wrong- side.
To Clean Velvet.
Invert a flat-iron, place over it a sing-le thickness of wet
cotton, lay the velvet wrong- side next the cloth, rub gently
with a dry cloth.
To Take Grease out of Any Article.
Grate French clialk over the spot, cover with brown
paper ; set a hot flat-iron on it and let remain until cool.
I
TO CLEAN r.KJUT KID fILOVKS.
42:'.
Good Ems/re Fluid.
One ounce of ciislilc s(>;'|). t'oiii' of iKiiia ;nninoni;i, one of
glycerine ami one of spirits of wine : dissolx'e in one (niart,
of soft water; apply with a s|toiii;('. Excellent for all
goods.
To E.iiracf Paint frovi. Silk or \'VooIe}i Goods.
Saturate the soiled spots with spirits of lui'pentine and
let remain for some time, then rub with the hands.
To E,vfract Stains from Silk and Wool Goods.
Ammonia mixed with lime will remove fruit, wine or acid
stains.
To Cleayi Silk or Woolen Shawls.
Peel and grate mealy potatoes, to a pint of which add two
quarts of cold watei", let stantl live houi-s, strain. Pin the
shawl to be cleaned over a sheet on a table and sponge with
the potato water until clean ; rinse in cold water in which
put salt ; spread out to dry.
To Clean Light Kid Gloves.
Rub hard with magnesia or light bread. Benzine is ex-
cellent to clean gloves. Where they ai'e not veiy mucli
soiled rub with diy corn meal. Any cleaning lluid can be
useful in cleaning gloves. Gloves washed in gasoline will
be cleaned and the most delicate color not injured.
To Renew Old Black Silk.
Boil one ounce of crushed soap bark. Sti'ain, and sponge
silk or woolen goods and tlicy will be gi'eatly improved.
Fig-tree leaves boded in soft water will be found a good wash
for all black material ; grease and stains can be removed by
its use.
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FUUIT STAIN'S ON Sl|,k Oil WOOL.
To Wdsli llhick Cuslnncre.
Dissolve Iavo ounces of Ixtinx in vwvy i;;illon of water,
add a little mild soup. Make I he linse water very blue, and
press dainp on the u roii;^- side.
Enisirc Soap.
Detersive soap, one ponnd , alcohol, one pint ; oxalic arid,
half an ounce; oil of roses to scent . Boil the alcohol, add
the soap and then the acid.
Fi'nif Stains on Silk or Wool.
Wet with wliisky before they have dried and the stain
will ontij'ely disap|)eai'.
For Removimj Tnk from Sillc or Wool.
Two di'acliins of chloride of lime, two dniclims of acetic
acid, one-and-a-half ounces of watei-.
To Clean Silk and Thread (lloves.
Put on the hands and wash in l)orax watei-, or if veiy
much soiled, with white castile soap; I'inse hy pourin.i;'
water over and i\v\ with a towel. Keep the .i^loves on the
hands until nearly (\vy, then tak(^ olf, fold carefully and lay
between clean clothes under a weij^'ht.
For Washing Delicate Colored Silks or Woolens.
One-half a teaspoon of hartshorn to a teacup of water
will make a .n'ood wash for soiled neck-ties, ril)bons, silk
handkerchiefs, etc.
Erasive Fluid for Woolen Goods.
Half a bar of resin soap, one ounce of saltpetre, one ounce
of borax, four quarts of soft water. Dissolve, and Avhen
TO CLEAN lillW.ONS.
425
cool ;ukl live ounces of .spii'its of amiiioiiiii and two of clilo-
roforni.
70 Clean Jiibhons.
Dissolve lialf a pound of u liile soap in JKtilin.u' vvaler. Lei
cool, pass llie ribbons (lii'oiii!li it, linse tlirou^li lukewai'in
vvatei' and pin on a bouiil to dr.v.
To Cli'dii Silk ]f<tinlhi'rrhirf,s.
Lay them on a smooth l)oai'd and i*nb with the hand, wet.
in stroll,:;' warm borax water, rinse in clear water and shake
dry. Do not ii'on, bul fold and put undei- w. wei;;hl.
Silk SlockiiKjs.
May he ti-cated in the same way ; if colored, soak, lu'forc
rubbini;', in water and su,i4ar of lead. Wrin^- dry, sti-etch
out on a mattress and pin tightly. If these directions are
followed they will look as well as new.
To Clean Venj Dirhj Woolen Goods.
Dissolve? a lai'.Ljc tablespoon of borax in a pint of water,
hoilin.i;" hot. Mix in the cold water in which the ^'reasy
^•oods are to be washed. Wash and rinse. Shake well and
dry (quickly.
To Clean Soiled Coat Collars.
Apply henzine and let I'emain an hour or two; wash olV
with warm soap suds.
2\) Renew Soiled and Faded Black Cashmere.
Put half a pint of ammonia in tepid watei", dip the goods
in thoroughly. \\\) and down, do not rinse or wring, but hang
on the line to drip, when still damp, iron on the wrong side.
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MOTHS.
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To lieneio Craiw \'<'ils.
Wi'iiifr ^^vo lai'^c cloths out of wjinu wutci'. Sproad one
out and lay the veil ou it, covfi' it witli the other, aud foil
t i^ht- ; lot stand au houi'. TaUc it out, and aii- until half
dry, fold in smooth siiuaivs, put in a hu'^e book under a
vveiyht. Let dry before renioviii^--.
To Clean ChaiHoi.s JA'dthrr.
Wash in eold water with plenty of soap, and rinse in
plenty of clear cold walei".
To Wash Black Cashmere.
Make soap suds, in which wash the f^-oods, i-inse in clear
water, then in warm coll'ee with fiuni-ai-ahic dissolved in it.
Lay damp flannel on a table, spread the cashmere over it,
roll tig-ht and let dry thus. It will need no pressing'.
Moths.
Spirits of turpentine brushed in cracks and crevices of
shelves and di-awers, will keep moths away. Campiioi' or
tobacco sprinkled among' clothes are preventitives; salt is
also said to be good.
Suqqestions as to the Care of Clothes.
Dust should ue carefully removed from dresses, etc., be-
for-e putting'away. Shawlsshould be folded in theii- < ' ' ' ''
creases and laid away, cloaks should be hunur •>
pulled in shape and folded in tissue pape lul
folded and put in a box kept foi' the purpose , eds, bon ,
sashes and silk handkerchiefs will keep fivsh much lunger if
folded and laid under a weight. Shoes should be moothed
by stretching' out the wrinkles and bcMiding" the soles
straight^ (Just brushed from them, and carefully put away,
TO UEMOVK l-AINp l'\U>y\ r\Am\ ()|{ sir,K'. 4ii7
To llcitcir Hlnihhn lllmh- Kid (//nrrs.
Mix a few drops of ink ..,• shoo polish ii, ;, t;,l.|.spoo„ru|
of ohvo Oil, ,.i whid. dissolve H piece of «-u,.i..,ab,c size of ...
pua
To Rrmon' r,iin( fn,ni CI, ,11, or >SV//.-.
Wet with lurpeiilijie, or l)eiiziiie-eillioi- will remove.
te^r
428
THE 'rolLEl
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CHAPTEli XXXVI.
THE TOI LET.
To 1)0 lioalthy and bcaiilirul, it is ncc'cssary foi* cvcvy one
li» !)(' cleanly, and in oi-dcr lo i)i' so, due attention iiiusl- ho.
.uivoii to tlio tlotails of tlio toilot. A daily bath is tlio host
boautilior tho coniploxion can have.
Nothin.i;- pi'omotos tho j^iowth and tho hcanty of the hail'
liko IVocinoid washing' and tliorou.uh hi'ushinii', and ahovo
all llio nuniorous patent lotions and tonics shoukl bo avoided,
if anythini;' is nsod let it be soniothini;' sinii)lo and of known
haiMuloss (pialit ios.
To preserve the boanty and synnnotry of ihi' hands, they
shonld bo well dried and i'nl)l)ed after washin.i:-. (Jloves
sho'ild hi' worn when exposed to t he ail', or en.i^'au'ed in wofk,
(lireat attention shonld be ,i:i\(Mi the teeth to )/r<'se-r\'e,
them sound and I>eau1ifiil. They slioidd he ea refully i>rnshed
after vvcry meal. A soft l)rnsli with water is tho host,
thoUi;h some very excellent and liarndess tooth washes
are propai'od. Salt aiul water is a .i^ood cloansin.i;' wash for
the teeth, it pi-osoi'vos and hardens the i;iims. A little
cast ile soap used in hrnshini.;' I hi' teeth will he hmnd henc-
liiial; chai'coal is also ,i;'ood used as a lootli powilei-.
Care of t he e\'es ma\' not tend to t heir hea ut \', as t hey arc
independent of the arts of tho toilet, hut it certainl\- tloi's to
tlioii" nsofnlnoss. The eyes should never i)o hused by ovoi.or
ill usa^'o, novel" read by an im|)erfect oi ui det»dy li^lil.and
thi> moment tho eve is fatiiiiiod rest; it. .V \-orv weak or too
blight liylit is bud for the sight. Reading in a vehicle in
FOK TlIK IIAIH.
4 111)
iiiolioii, layiii.i;' down of I'ariii.n' ;i li^'ht a(v all iiijiii'ious
[)i';iclicc's llial slioiiUI ix- a\(>iilt'(l.
Eyo-brows may he iiuprovt'd by ln'iishiny, and the genoral
caro .n'ivoii the hair.
Foi' the boiK'lil ol" those wlio use cosmetics, (>tc., tlie
followfii;^" excellent recipes have been cai'i'l'nlly sel(>ct«'(l
from reliabh^ sources, and will be found valuable andJuirm-
less :
For f/i(> Hair.
Wasli in c-old sa^u'e tea. To removt* dandrulV, put into a
pint of cold water, ont> ounce each of cam|)hoi' and l)ora.\.
A iiood iiaii' tonic may be niaik' of one ounce of castoi- oil,
two of Fj'cnch binndy,and bay rum.
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Macassar Oil
Is a slijuul int for the hair: to make it, tie one-fourth of
an ounce of chip|)in,i:s of alkanet root in a piece of coarse
musliu, susi)eiul it for a week in a jai- containing* ei;;ht.
ounces of sweet oil, ailtl sixty dro[)s of tiiu'lurc of can-
t harides, ten of oil of roses, sixt\' of ueroli and lemon.
Cork ti^ht.
A })reparation for the hair that ke(>ps it soft and increases
the .ii'.'owt h, is maile of one pint of ^lycciine and three of
arnica.
Ti) Prrroif thr Hair from FoIHikj Out .
Put two tablespoonfuh of y.\\'\' table salt upon a slieet of
papi'r, dip a stilV l>i'ush into it , aud rub into t lie roots of 1 he
liair. Alum water will check llie liair from fallin.n' out.
Tji(iuid anuuonia. ahuoud oil aiul cldoiofoim <'(|ual pai'ts,
with live ounces of alcohol, applied daily will benelil the
liair. In cases of baldness, a loliou uiatle In mixini;- e(pial
parts of cam|)hor, anuuonia, cbloroform and aconite.
rubbed in twice a dav, will be found to have a ^ood elluct.
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FOR TllH fO.MlMJOXlON.
Melt I'oiu' (iimccs of while wax in nine ounces of olive oil ;
stir in two ounces of powdered burnt eork. Sprciid on the
hair and brush in thoi'oug'lily.
To Restore Color to Muled Hair.
Paste the liead in ;i weak solution of ammonia. It is said
that wt'tlini;' Ihe iiair in water in wiiiiii potatoes have been
boiled will restoi'e the color.
Ayer^s Hair Vitjor.
Is an excellent restorative for the hair ; it stimulates the
g'l'owth, cures baldness and restores th(> natural coloi'. It
is also a ^"ood dressiuu' for the hair, cleanses the scalp and
prevents dandi-ulV. We know it to dilfei- from most hair
tonics, in being perfectly harmless.
Restorative for Grey Hair.
One ounce of tincture of acetate of iron, one pint of water,
half an onnce of glycerine, live grains of sulphtiretof potas-
sium: i)erfume. Kuba lit tie on the hair daily, it will i-estorc
the color without injuring the health.
Paste.
Mix the whites of eggs, swei't almond oil and alum.
Spread on tlie face before retiring.
For the Complexion. No. 1.
Bathe the face three times a day in a preparation of three
qnarts of water, one of alcohol, two of cologne and one of
borax, in the wash walei'.
Bathing the face in buttermilk, or new milk,' is improving"
to the complexion.
COMPLKX I( )X LOTION.
481
For the Complexion. No. 2.
Mix one spoonful of the best tar in a pint of olive oil, put
in a tin cup, and set in hoilinii- water. Rub on the face at
ni^'ht. Wasli oM" with warm water in the nioi-nin^-. If this
olive tai' is used foi* a week or ten days, the sUin is as soft
and delicate as an infants. It ellaces wrinkles by softening
and removing the old skin.
Freshness of the complexion may be preserved by a tei)id
bran wash.
Almond Paste.
Two ounces of bitter ahnonds, one ounc(^ of rose water,
two drachms of tincture of ben/^ine, with one ouiu'e each of
honey, oat-meal and glycerine. Apply to the face at ni^-ht ;
excellent foi* rough red skin.
Honey Pasfe.
Two ounces each of honey, fjlyeerine and rose water, four
drachms of bismuth, and two of tincture of benzine.
Queen Bes.s Complexion Wash.
One draclim of l)enzine i;'um, one of nutmeg- oil, six di-ops
of oraufi'e extract, or apple i)lossonis, boiled in a pint of
water, with a pint of sheiry wine.
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Parley Paste.
Three ounces of f»TOund bai-ley, white of one e^^-, t:il)l»'-
spoon of powdered alum. Mix and spread on the face be-
fore retiring. Wash olf with warm water. Excellent for
rough skin.
Complexion Lotion.
Two grains each of muriate of ammonia and coscanilla
powder, eight ounces of emulsion of almonds.
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TO REGION K SUNBURN.
Complexion Wash. No. I.
Piu-e glycerine and water, each an ounce; vinegar of
cantluirides forty di-ops.
Complexion Wash. No. 2.
One ounce of benzine in a pint of wliislcey, poui* in wash
watec. l^atlie tlie face twice a weeic in warm walei- with
good toilet soap, and rub gently with a Uannel cloth.
' Anofhrr E.rrrlloit Wash.
One ounce of enudsion of bitter almonds, one-and-a-half
grains of bi-chloride of mercury ; api)ly twice a day.
Powder for the Complexion.
p](|ual parts of l)ay rum, snow-Hake magn(>sia, bergnmot,
and oil of lemun ; mix in a pint bottle and 1111 with rain
watei'.
Mask of Beaut (J.
Tlie wliiles of four eggs boiled in rose watei', half an
ounce of oil of sweet almonds ; beat t he whole together until
a thick paste. Spread on a piere of old nuislin or silk.
Wear at night.
To Remove Snnhurn.
Milk of almonds is an exccllant wash foi- sunburn. A
mask of corn-meal and buttermilk, worn at night will
peedily efface the elfects of sunburn.
Complexion Soap.
One pound of bleached castile soap, four ounces of fresh
almond oil, six ounces of oat-meal, one of glycerine, and a
tablespoonful of powdered boi-ax. Melt over the lire ; pour
in a mould. Very superior for the face and hands.
FACE AVAfillES.
433
Crcaui for tlic Complexion.
BhiiU'h one |)ouiul ol' almoiuls, masli in iiu)i't;n', and I'ub
to;j;'('l her with llic best whilf soap for lil'lcH'ii luiiiulcs, atld-
in^"- Olio quart of rose water. Strain, and apply with a soft
rag-.
To Houove Freckles.
Powdei' fine salt [)el re and ;ipply lo 1h{> I'ace. Ifalfa pint
of skim niillN in wliicli cucumbers are sliced it is said will ii--
move freckles
A Freckle Lofioji.
Take half a [)()nnd of o\'-,ii-all, half a draclim each of
raiii[)hor and burnt alum, one draelim of borax, and Iwo
ounces of rock-candy; mix well ; let stand t wo days. Apply
to the face every mornini;'.
To Cure Freckles.
Tlie use of buttermilk and tansy it is said will remove
freckles. Horse-radish boiled in sweet milk is also recom-
mended. The juice of a lemon mixed with su.urar is liood.
Elder llower water, a|)ple vine^^'ar and bora.x are all ^■i\en
as remedic\s for freckles.
Fcice IVa.'ihes.
Half an ounce of powdei-ed boi-ax, one ounct* of ^lyceiine,
one «|uart of camphor. Wash the face once a day ti> re-
move sunl)urn and tan. Kresli lenmn Juice a wine^lassfnl,
rain water one pint, a few drops of ottar of roses. I'se
twice a day.
To Clear I lie Complexion.
Benzine two ounces, alcohol one pint. Put a tablespoon-
ful in a l)asin of water.
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434
"VVKINKT-ES.
To Remove Wrinkles.
One ounce of tincture of ben/UKs seven ounces of distilled
rose water, and half an ounce of ,i;lycei'ine. Bathe the
face and neck at ni^'ht. Or mix three drachms of alcoliol
and thirty-six grains of turpentine. Allow to dry on the
face.
Wrinkles.
' The French use turpentine to remove and retard wiinkles,
A paste made of wliite of an egg and pulverized alum is
beneficial.
For Eovyh or Chopped Ski)!,.
Mix corn meal in vim^gai*, I'ub on the face and hands ;
when dry rub olf with gl.\'cerine.
For Chaffed or Smilmrnt Skin.
Oxide of zinc one drachm ; lard two ounces ; honey one
ounce.
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TIIK NUllSKHY.
435
CHAPTER XXXV^ll.
TH E N U RSERY
Tho (ii'st yonr of ;i cliilirs lil'c is very imporlaiii in cs-
1:il)lisliin,ii' its licallii and bc^'iniiinu' llic Cormalioii ol" its
('liai'actci', for a sicldy, Ill-fcil iiilaiit is \t>rv apt to dt'vclop
into a ci'oss, pi'cvisli cliiiii, wlilcli in time ,i;ro\\s to bean
iil-tcnipci'iHl, (lisaii'i'('ral)l(' man or \\(tnian : licncc it is very
important to Ix'.^in riii'iit with the ncw-boi-n infant, TIic
followin.ii' sn.<4",u'<'s1ioiis taiscn from that cxccMcnt \vorl<"'l'h<'
Pcactical Ilousclvt'cpcr '" will Ix' found useful and instiaic-
t ivc :
"The treatment maii\' a l)al)e rccciNcs dmini;' tlie lirsl,
liours of its life eaiises il to ix' a |)uny. sulferin.i:- infant,
j^ivin.n' it. a constitution prrdisposcd to ilisease. 'I'he lirst-
lliiiii^' is to protect 1 h(> sensili\(>, little ci-ealure from ex-
posure; water sliould n(>\cr Ite used for a chiUrs lirst i)ath,
l)ut, sweet oil should ltea|)plied with a soft llannel rai;'. If
a child cries tliroiii^h its lirst toilet operations it is cilher
cold or fri.iihtened and shoidd he wrapped up and (piieted
before coiit iiiuini;'. The lii'st clothes should i)e soft and
loose, no tit-'ht bandaii'cs or clos(> pi-essini;". It is not wise
to have only staled times for feeding;" :iii infant, as it \aries
in ap|)ct ite lik'e ii'rown people. A youn,^' italty ne\-ei' cries
when it is comfortal)le, many of its sulferin<4's are causeil by
unwise chan^vs of clot hin,i;' oi" other !ie,i;lect on the part of
tlu» mother.
" For colic unpin the clothes so that, the lire can shine all
over the baby's body. If very sick its head will be liot,
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TTTE XrRSERY.
and i1 slioiild l)(> nalclicd. We iicNcr knew a child to lia\t'
convulsions unless its head was liol and lis li'cl cold. For
such symptoms bathing' in tepid Avater anil pei-lect (xuiet is
the best treatment.
" For sore mouth a weak solution of borax is ^-ood ; for
cold in the head rub he nose, feet and hands witli soft
grease.
"Freedom in dress, re^-ular feediufi', plenly of sleep,
water, sunli^'ht and pure air will secure to babies that
health and happiness that natuiv intended should be their
inhei'itance."
The 1(1)1 lowin.i;" rules for the niana^'emenl of infa!its ai-e
taken fi-om a w(U'k on sumnu'r diseases l)y an enunent
physician :
'* Rathe a child once or twice a day in t<'pid water.
" Make clot hi n.i;' li.uht, cool and coud'oi'tal)lc.
" Let all infants sleep alone.
"Give no cordials, soot hi ni;- s_\ru]is or sleep! nti' drops.
"Give plenty of fi'csh aii" and cool, fresh water,
"If possible nive oidy the nu^ther milk as food in hot
weather.
"Do not wean a child in hot W(>athei-, and, if possible, let
it suck until after the second summei'.
" If a child is taken suddenly sick put in ;i wai'ui bath and
^ive some .yentle stimulant until u physician can be sum-
moned."
CAKE OK 11 IK SICK.
437
CHAPTER XXXVIII.
:)-
CARE OF THE SICK.
II. should be the dcsiiv of llic iiiislrcss of ovci-y lioiis«'liol(l
to 1)(^ ;i ^ood iHii'sc. Somo .'ippfMi- 1o liavc no iiiituial sl<ill
or svmpalliy willi this |)ai't of woinaii work. AVIiilc oIIhts
seem iiisliiiclivi'ly to imdci'slaiid Just wliat is rcciuiivd of
ilicm, l>iil;all may attain sulliciont. knowicd.i^c of 1 lie pcinci-
plt's of i;'o(>d nui'sin.i;' to cnal)!*' tlicni to cart- foi- tliesick
Avlio may Itc undt'f tlicii- cliai'^v. Man\' tliin,L;s mnsl l.)e
boiaio in mind b\' tlioso wlio nndt'itako to nurse tlic sick.
It is of tlie utmost impoi'tancc that, the sick-room l»c well
aii'od of coiu'se : draughts or cunvnts sliould not l>c allowed
to inconvenieiire a patient, l)ut, fresh air should be fi'cely ad-
luittod, and sunshine— hea\ en's best blessing' — should never
be oxcliuled. Never fat i.n'ue a sick pers(»n by takini:' np at
stated times to make; the l»ed. but> watch the opportunity
for the most, suitabh; time. Greats care is necessary in
chan^'ini;' the t)ed. Sheets should l)e hun.n' in t he hot sun
so as to he thoi'ouf>-hl\' di'ied. Li^ht l)laid<ets are l)est foi"
coverin.ii", as thoy are li.nht, tuul yvi sulliciently warm. All
arran^'ements should be madt; as prom[)t ly as [)ossihle, so
as not to falig'uc tho patient.
Never arouse an invalid from sleep even to administei"
medicine, unless it is absolutely necessary, and remember, a
sick-r(»om should bo kept very quiet. Wliis|)ei'in^- tones.
creakiupT shoes or I'ustlin;^' dresses, are all |)ainful to the
sick and frecpuuitly cause needless sulfeiMiii;-. Watchfnlness
and the exercise of yood Judi^iuent will soon teach a nurse
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C'AK'K nl' TIIK SICK.
\vli;it |):irli('iil;ii- mndr (.(' 1 1 ciit innil is needed; if 1):i11iiii,ir
l)\' s|i()ii,i;iii,i:- t lie I'lice. Ii;i lids ;i lid Ixidx' seems to iiicre.'ise cc )iii-
lorl , do it ,i4('iit I V ;iii(i noiselessly. In ;ilnios1 nil :itl'ec1 ions,
t he rnnetions of the skin is more or less (list ui'bed, ;ind in
m;m\' iiiiportaiit <lise:is<'s. imtiire ri'liex'es Jiersell" nlliiosi eii-
lirely Ihrouijh the skin. 'I'Ik' poisonons mnterials nr*'
merely throw n out l>y t he skin, not carried away from tlie
l)od\' l)\- it. Xot liiii;..;' I)iil hat hiii-' v-aii do t hat .
None l)ul. those who ha\'e heeii sick and know from ])ei'-
■ onal experience, can tell how much comfort ma\' be se-
cured after the sk'in h;is heeii carefully washed and properly
dried. Cleanliness of t he skin and ventilation, have mnch the
same end in \iew, the removal of noxious niateriiiis from
the system as i"ipidly as possible.
Ciuv should he 1a ken in all the operations of spon.ii'in.i:',
wasliini;" and cleaiisiii,<4- the skin, not to expose loo .ifreat.
surface of t he body at once, so as to check t he perspiral ion,
whicii inii;hl. retai'd the patient's recovery. In cases wiieic
the skin is lia rd and (\v\\ the j'elief from washing' Avitli soap
MJid water is almost: hev'oiid calculation. ])a" rnm, or a
little \ine.L;ar aikled to the te|)id hath, is sometimes \ery I'c-
fresliinj4' in ell'ect .
Special care should he ol)ser\-ed in tlie use of the hath in
pei'sons snll'erini;' with debility, the result of loii.i;' illness or
of ai;'e. In such i)ersoiis, it is often seen that a l)atli used
with benelit for the Noiiiii^' (U' i'ol»iist patients, is follow<Hl l)y
pal[)itation of the lieait , weak' pulse, chilliness, and other
leelinii's of discomfort .
It is the experience of most nn^'si's tliat when a person is
too sick to read, he is too sick to listen to any one else
leading'.
The eyes of the convalescent and debilitated, are easily"
injured by use \vliil(> in such conditions of health.
Whenever possible it is well to hnmoi' tlie fancies of sick
people. It is a prejudice that llowers should not be toler-
il
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CAKK OF TIIK SICK.
•}:'.!»
;il('(l ill 1 lie sick cliiiiiilx'r, luil 1 licy aiv ([iiilo lianiilcss, unless
llic o(l(ti' is «)l>j('cl ioiiiiltle.
Ill coiivak'sconcH' even iiioi'c lliaii in illness, 1 ho alloiil ions
of an inexperienced iiui'se are often t r\'in^' to an invalid, and
tlie .i^Tcalest tact is necessary to control a patient witlionl.
Heemini;' to do so.
Dui'in.i;' the period Ix'tween convalescence and complfte
recovery, as the invalid throws aside the Itoiida^c ol' illness
aiul returns to the dail\' routine ol' lile., it is sehUnn tlial
the strength is [)ropeily restored. When it is very iiecessaiy
to administer a stren,i;t held !i,i;' tonic, q id nine, nor, and o) her
pi'epai'alions of a similar nature will i)e round Ix'iieticiai. as
well as home-made hitlers, such as do^'wood, wild cherry
bark', and otiier roots of well-known virtue.
There ai'e many [)roprietary preparations possessint;- ex-
cellent tonic i)roperties, and those can i)e procured in aii\
drii^" store and frecpiently in oi{liuar\' count r.\- stores. Peo-
ple should discriminate carefidl\", however, in select iiiii' u
patent medicine, as not a few are comparatively worthless,
if indeed t hey do not positively a^'.nravate t he dilliculty from
which relief is sou^'ht. riiless, therefore, some (»iie in
whom you have conlidence, is w illiiii:' to recommend a rem-
edy, it will probal)ly be safer to let it severely alone. ( )!'
CMpial importance with a stren^theiiin.u' tonic, is proper \'ihh\
for the sick, 'i'hat which will nourish, and at the same
time not injure, is what is recpiiriMl. ]t seems iiat iiral h>r
invalids to desii-e most what is unsuitable for them, and h>r
this reason, it is best, not to iiupiire what is desired. Init
prepare some daintA' form of nourishment, thati is known t(»
bi' harmless, and prepare it in the most pleasin.i;' manner,
then sei'vc( it in dainty china, with snowy naplxin.
Never call attention to how much or how little is eaten.
Try to have every meal a. pleasant surprise, ami if one
thini;' fails to tempt the appetite, prepare somethin;.;- else.
Any particulai' article of food for which a desire is ex-
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|)r('ss<'(l. should hr :il (Hicc pcociiicd if iillowcd by tlio pliysl-
I'i.'ii).
MilU is a p'lioi'al diet for Ww. sick, l)ii11onuilk is very
Ix'iicllcial in many casfs. I'x'cr tea is \('i_\- iioiirisliiii^- and
may bv safely ^ivcn in all diseases: roasted |)o„a1oes ar(>
usually jH'i'nutted, and e^-^-s, wlieie Ihey a^ree with the
patient, are vcvy noni-ishin^'. Rice, oat -meal, vyo, graham
hread, i-raeked wheat , tapioca, and articles of a similiai'
naliir(.' ai'e st reniilheninii- to t he convalescent , Fruit and
berries, in moderal ion, are rie(|nenlly liiNcnlhe sick, hut
should he used onl.\' under the direction of the physician.
A lar^'-e institution has existed for twelve yeai's at. No, T4
4th Ave., New York City, whose business it is to prepai-e
suit.al)le foods for \arious diseases of yoinii;" and old. l*hy-
sicians call <mi this couipany for diet-prescriptions, and
testify to its ability to sa\e many wlu> would |)erisji but.
for this tim(>ly aid. The establishment- is conducted on ii
purely scientillc basis and ailmirably meets a «i-r«'at. want.
All who are sick or have the care of the sick, shouki send
for its vei'\- interesting \'vr(' pamphlets.
FOOD FOU THE SICK.
Bc^'f Ten. No. 1.
Cut lean, tender b«'ef in pieces, put in a fvl ass Jar, cork
and set in a kettle of water. Boil two liours ; season to
t.asto.
Beef Tea. No. 2.
(^ut one pound of h'an steak in small pieces, place in a
fi'lass jar, cover and set in a pot of cold water, heat ^"radu-
ally to a boil and continue for foui* ov five hours. Strain
and season with \ovy little salt. Serve either hot or cold.
Some sick persons relish beef tea frozen.
lQk!KiU/^CA^t.L.<_ .^..il-.nJiuXtA*^
BKKI' I'KA.
441
licvf Ti'ii. No. :\.
Take liiilf a pound of IVcsli, lean bed', ctit in pieces and let
if soak twelve hours in onc-1 liird the water reqnii'ed to he
made into tea. Take it out ;ind N't. it sininier three iiours
ill the reni;iinin^' two-thirds of tiie water, t h»' (|iiantit,v h)st.
by evaporation l»eiii;A" replaced IVcMii time to time. The
boiling- li([nid must then l)0 ponred on the cold liijuor in
which tin.' nu'at was soaked. Pound the meat . which should
bt'driiMi, in a morlar and mince it so as to cut up all llir
strinj;'s in it and mix witli tiie li(|uid. Serve; hoi or it will
be sticky.
To Pn'pare Lactated Fo<nl for liijaiils.
Take oC Lactaled Kood I hree teaspoonl'ids, w tl w it h sutli-
cient cold water to brin.:;' it to t he consist enc\' of cream, then
add one-hair pint of hot waterand biiu,:^ lo a boil. Kemovc
from tiie lire and add one-ronrth pint of milk. This can be
best given with a nursing' bottle and siiould be lukiiwarm.
Rair Hccf Tnt.
C\\\, up lean, fresii iieef: soaU ten Iiours ir) cold water
(very small (plant it_\). Strain and season.
Beef Tea Soup.
Take one pint of beef essence (made in a bottle by above
recipes), iieat it and add a teacup of I'ich, sweet cream,
into which beat a fi-esh e^'^' ; mix" cai'efull\ and s(>ason.
Beef or Mntioii Broth.
Cut in small pieces one pound of either meat, put on in
two quarts of cold water and t)oil two houi's, then add half
a cup of rice or tai)ioca and boil half an hour' long-er.
Strain and season slightly.
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KG<i (;kukl.
Chop IVcsli, IcMii \)cv\' \«'f.v liiH', spriiiklf with s;.',il and
p('|)|K'r, s|in';ul lliiii on slices ol' hiillci'i'd i^i'uhum bi'oad.
This is li vor.v sliviii;Uiciiiii^' did alXor t'o\ oi's, etc.
Food for Infmif.'^ and Invalids.
There is nothing' ol" .i^i'calt'i- iiiiporlaiict' in the t I'eatiiieut.
(>r the sick, either of voiiiii;' or old, than a pi-ofx-r food.
-Many ol" the ordinai'X' .i;riiels and other |)repai at ions used
haM' l)nt xvvy litth' ro(»d \alne. and still they appi'ar to
satisfy for the time hein.i:'. Tlie\ aid i)nt; wvy little to-
wards restorin.i;- the stren.i^th of the patient.
An article of siip(>i*ior excellence, as is pi-oved hy tiie
testimony of many of the most, eminent physicians, is
"Lactate)! Food " preparcil l>y Wells, Richardson & Co., of
Hnrlin^ion, V*M'inont .
'y\\< mitriti\(' elements of wheat and oats are niini;led
with Ihe pnri^ malt extiact from barley and pure milk
snuar, maUinii-a coml)inalion which is unecpiaU'd for nuti'i-
tivti value ;in(l ease of diujcstion and assimilation.
ti
/«7f/f/ (Iriici.
Beat the yolk of an e^'t;- with a tal)les[)Oonfnl of sn^'ar,
beating" tlu white sepai'ately, add !i teacnpof l)oilin.^' watei',
(hen the wliite. I'^'laxor or season to laste.
Soft boiled e^'.t^s ai'e ^ood diet for the sick.
Chlckeu Jdhj.
Take a larije chicken, cul tlu' ilesh fc/iii the bones, bieak
I he bones, soak one hour in salt and water, put in a sauce-
pan with tliree- pints of water. Simmei' low. Spritdvle
will! sail ;i( d strain in u bowl. Set on ice.
%-.'
STEWi:i) OYSTKUS.
•11 ;;
Essoirc i>J (lurkcu.
('ill lip a ItMnIci' cliicUt'ii and piil in a i^lass jar. slop
1 i.ulitly aiitl pill in a pol of cold walcf. Let boil iiiilil llic
juice is (V\1 ractcd. Si rain and season.
Chivkvu Urofli.
Take tlic Joinis of a cliicki'ii, boil iiMtm- (pmrl of water;
season willi salt and pepper. Sipiirrels mav l>e prepared in
tho saino way.
Ih'oiled Chichni, H/rds or S(]n/rr<'l.
Take llie breast and 1ii..-'.is, place on hot eoals, turn until
done; season witii salt and pepper.
led
Sfeii'cd Oi/sfcr.s.
l*lace in a colander, poiir o\e • a teaiaip of watc.'r, drain ;
|)lace li(pior drained oil' in a s;iuce-pan, let come to ,i Ixiij
iind siiiiu ; pour oil' into a heated disli. wipe out the sauce
pan. put ill the o\ster.., pom- the ru|U(M' oxer, beat an eii'if
In hair a teacup of cream, thicken with cracker-dust ; sea-
son with salt and pepper.
Oysters raw oi- cooketl aie ,^^•enerally excellent die! for
tlu' sick, but care should be laktMi in prepariiii;" them not to
luive Ihoni too ricii or hi<;'hly seasoned.
Raw Egg.
Break a frosh o.irir in a iilass, bent v(>ry li.u'lit, add tw
tiil)lc\spoonruls of wine and sweeten to taste.
D!'v t(»ast, scalded toasi m* m(]k toast (i-e('i»<>s for make
^vilI be found in the article on tousl) :u'.> ill «^iih:.l)le for the
«ick.
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414
AUKOWItOOT.
C/-<'((iii Soil p.
Olio piiil of boil in;^' water, liall' a lt'acii[) of cicam. hical^
ill toasted bread : season.
J\(IH«J((.
Lay six or ei,i;'lit eraeUei's in a Iwtwl, spriid<le willi pow-
dered sii^'ar, a pineli of salt, addin.u' a teaspoon of fii">!i
bidtei". Pour o\'er a teaeiip of hoilin.L;' water, lei stand near
tiie lire baif an lionr. Add a teaspodiifnl of i>rand,>' or a
lal)iespoonfLd of wine. (jJrate nnlnie^' over tbe lop.
^Irroicroof.
Beat tbe yolk of an vis^j; with a tablespoonfnl ofarrow-
I'oot and a little water. J 'our into it a pint of Ix til ini:' water.
Let simmer until like .jcIIn'. Sweeten and add wine m-
bi'andy. Stir in the slilll\ beaten while of Ihe eij;i^'. Set on
Ibe ice in wai-m weatbei'.
Arritirrool (Uist<(nL
One tablespoonfnl of arrowioot, one pint of nnllc, one
e*;'.!;', two tat)lespoonfnls of su.uar: mix t he arrowroot wil»b
eold milk, beat all together and let come to a boil. H'la\-or
to the taste of the patient. If liked, cinnanuui will be found
excellent.
Tapioca Jclli/.
Half a pint of ta])ioca, one <pKirt of water, Juice and rind
of a lemon. Soak tbe tapioca se\-eral hours; sweeten and
t)oil an houi', stir in the lemon ind put in nu)ulds. Kat. with
sweetened cjvaui or with su^ar alone.
Rice Milk.
Boil a cup of rice in water, pour otf when tender, and add
milk ; sweeten and flavor.
'IW
CKACKKl) VVHKAT.
445
ih
Sago Ji'llij.
Wash one teacup of sa^^o, i)ut it in tlu-eo pints of wator,
boil lil'lccii iiiiiiiitos. Stir in t uo si)ooiit'iils of sii^^'ar anil a
small i^'lass of fruit jolly. Put in moulds.
Rice Jellij.
Mix out' lai'^e tablespoon of rice Hour in cold watei", put.
it in a pint of ijoilin^' svatt'i- and sweeten with lump su,i;ai-,
bivaU in while boilin;;', one stick of eimiamon. Pour in
moulds.
Cnu'kcd Wlicdt.
To one (piart of l>oilin,i;' walci-. taUe one small teacup of
cracked wheat , and a little salt , boil slowly l\)i- half an hour,
stirrin.1;' occasionally to pi'e\-ent i)ui'nin^'. l]at with sweet-
I'ued ervam, or with su.i^ar and Avine. A i^reat many p'-e-
pai'alions for the sick can be made from wheat, l)arl«'_\-, ryt;
and oats, all of which cei«'als are |)u1 up by The Health
Food Co., New York, expi-essly for children and invalids,
ill a manner that is very satisfactory.
Lacfated Food for Invalids.
Take of Lactated Food three teaspoonfuls, wetit with suf-
licient cold water to bi'inii' it to the consistency of cream,
add one i)int of milk and boil b)r li\'e luinutes. This makes
a very nuti'it ious and easily di_n-ested .yt'uel, which can be,
if desired, lla v(»red with any of the oi-dinary llavorin^'
extracts, and will in this way make a (h'licious article of
diet. It is often desirable to add one-eij;'hth pint of cream,
Avhich makes it still nun-e nutritious.
Lacfated Food and Jlil/x.
Lactated Food may also Int ^'iven witiu)':t milk and
extract of beef oi- beef tea ijfiven with it, and it iw a most
excellent article of diet lor the «ick.
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OAT-MEAL.
One lablt'spoon of moss lariiia, dissolved in aquai't of new
milk. Sweeten lo taste, slir in a beaten v^^, and llavor.
(Je/afinc lllanc-M<U(<ie.
Haifa box of s'elalinc, half a pint of l)oilin;4- wali'i", one
pint of ereani, half a pint, of milk, one e^'^', one tablespoon
of arrow root. SweeLen to taste.
Oat-Mcul Porridqe.
Pnt as much watci' into a sauec-pan asnecdiMl : let it boil,
and stir in oat-meal to thii ken, salt, let it lioil ten minutes,
and pour in some water boiling- hot. Let simmer an hour.
Oat-3f('(iI Crdchrrs.
Wet one pint of (iuc ground oat-meal, with a f^-ill of wat<'r,
work with a spoon, place on a 1)oar(l well co\'(>rcd with (\vy
oat-meal; roll thin and cut in squares. Bake in a. slow
oven.
Oat-Meal Gnid.
Put two tablespoons of oat-mcal wet wiih cold watei", into
onepintof l)oilin,^" water. liCt simmer pMitly for two hours.
Sweeten and flavor with nutmei;'.
()af-Jf('((J t^lauv-MaiKjc.
Two tablespoons of oat-meal mixed in a little cold wat(M',
then stirred into a (piart of boilin.i;- milk, (la\'ore(.l and
sweetened, makes a nou.'ishin.i;- dish for the sick.
Co'rii-Jfcal (/riicl.
Stii- into thive [)ints of boiling- waier, two tablespoons of
C/Oni moul, udd a ]^)iiicli of salt; iuid cook tweut^' luiuutob.
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MILK PUNCH.
n:
Ci-Ksf Cofcr.
Toast broad vei'.v brown, pour on boiling water, sti'aiii,
add sii^'ar, ci'i'am and iiuliiic,!;'.
Parched Rice.
Cook balf a Clip of parched rice in one pini of boiling
water; serve with cream and su^ar.
BuUcvwilk Sfrir.
Hoil one pint of l)utterniill<, sweeten, and stir in a talkie-
spoon of butter ; add ^''in^'-er to tlavor, and honey to sweeten.
Jellie.^.
One half teaspoon of currants, lenion or li-rnpe jelly in a
/^obiet, inix(>d with a tablespoon (tf wat«>r: l)eat in a I'aw
o^S" ^vith a tablespoon of bi-andy ; till up with ice water.
Wine Whefj.
Put half a pint of milk ovei* the (ire, and as soon as it.
be^'ins to l)oil poui- slowly into it a ii'lass of sherry wine,
mixed with two tal»lespooid'uls of white sii^-ar. Grate
nuime.i? in it, let boil and take from the lire. When cool
strain.
Milk Punch.
Pour two tablespoonfuls of ^-ood bi*andy into six table-
spoonfuls of milk. Add three tal)lespoonfuls of su<::ar and
a little nutmeg. Very strengthening.
Soda 3[inf.
Soda one draclim, water three ounces, mint four ounces,
glycerine one ounce, ammonia thirty-five drops; mix and
strain, Dose, eighteen to thirty drops,
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448
FLAXSEED TEA.
Mulled lUiilcnnilk.
Put a pint of ricli Irosh huttcriiiilk on to boil ; add a well
beatoii oy'y- ; let boil up once.
HorficfonVs Arid Phospldde.
This is a wvy i)lt'asaiit I'cffcshiui;' drink for tlie sick.
Wiicre an acid is desired it will l)e foiuid better than lemon-
ade.
fkirlcy ]\ atcr.
Soak one |iiiit of barley in warm water i'uv live nunutes,
drain ot! tlie water. I'lit tiie barh'V in three (piai'ls of
walei'and Ixiii slowly until tender. IStrain the watei' when
cold, l^'lavoi' and sweeten.
Flaxseed !ZV^
Half a pound of llax-seed, half a pound of rock candy and
thi'ee lemons sliced : |)our over t wo (juarts of boilin.ii' watei",
let stand until cold; strain. This is excellent for a cou^h.
To Make KHnifjf>s.
Take tln-ee quarts of I'ich, new milk, one ciuart of hot
water, in wliicli dissolve one-half |)int of su,:j;ar, add the
water to the milk', when lid<e\\arm add three tablespoonfuls
of ^ood yeast ; set in a wai'm place, stir often, and when it
l)e<;ins to spaiUle (which will he in two iiours) put into
stronj*- bottles and cork ti.nht. Keep cool and in ei^'ht
houi-s it will be ready for use.
KiDUf/SS.
Fill a quai't l)ottle with pui-e milk up to the neck, add two
tal)h'spoonfuls, after dissolving' in hot water ; put in cake of
compressed yeast. Cork tii^lit and shake well, place in a
warm room for six hours and then in the ice chest. The
virtue of kumyss is that it refreshes and stimulates with no
after- react ion from its effects.
Smri.K UKMKDIEH.
441)
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ClLVlTKli XXXIX.
SIMPLE REMEDIES.
Every mollior should possess a knoulodu'e of simple
remedies foi- the li^lit ailments ol" lu'i- iioiiselioid, and while
it is dan^iTOHs in the extreme to administer any poweil'nl
I'emedy or pi'esci'ibe foi- any serious illness without, llii'
advice of a physician, the medicine chest sluudd contain
simi)le remedies foi- sudden iMuer^cncies, accidents, colds
and attacks peculiar to children.
Those who know exactly what, to do under all circum-
stances rarely lose self-control, and it is part iculaily
important for the mistivss of the household to foi'tify
herself a.^"ainst dan<;'er In- leai'iiini:' w hat course to |)ursii(!
and what remedies to apply in cases of such accidents as
are likely to occur in the life of every one.
The direct ions ^'iven in this work lorai'tion, or tlie reme-
dies and medicines su.ii'i^ested for use, are from the most
reliable authoritv, and no one need hesitate to mjik(^ use of
them.
Anfldotcs to ]^<)>s<)us.
Prompt action in cases of actidental poisoninfr will fre-
quently save life, and it is va-y important to have sonu'
knowledi;'e of the best moile of lre;ilment in ca-^es of emer-
gency. TIk; lirst thinii" is to produce vomi1ini4"; to eject
the poison from the stomach, mustard, salt and water, or
an active emetic may be taken. The followinii" tabh^ of
antidotes will be found useful :
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450
ANTIDOTKS TO TolSUNS.
Acids — Sonj); inill< : cliiilU : soda; liiiic-walor.
Alcohol — ('ommoii salt..
.Mkdiica — N'iih'^ar and oil.
Aiili nioiiii — Oak bark or st roiiii* ^■immmi lea.
.■l/'.s7'///f- Kiii('li<'. («i\(' iiiai;ii('sia in lar;;*' (|iiaiititi«'s in
tcpiil \vat«'i' unlil a doclor an-ixi's.
Curholic Acid — Saccliaiatc in Avalcr.
CliloroJ'onii—a'wi." i)l('nl.v oT air; maintain arlilicial re-
spiration.
Copper — Wl»it(3 of an (»i4'ii' : sweet milk.
Corro.sire Siihlinutfc — Cause vomilin^', then ^Ive whites
of e^'.i^s fi-eely.
(frco.solc — VVhitci of an e^\i4' ; sweet milk.
(Jd.scN — Let ammonia be freely iidialed ; ^ive cold baths
of face and neck.
Iodine — Stairli ; wheat flour in water.
Lead — Kpsom salts; sti'oni;- lemonade.
Lime — Salts; oil; ma,i;nesia.
Mushrooms irhcn Poisonous — Take emetics and plenty
of vine^-ar.
Nilrale of Silrcr — (iive salt freely.
Opium or J\forj)hinc — Emetics. Give strong- colfee or
tea. Keep the patient awake.
Phosphorus — Magnesia freely.
Prussic Acid — Alfusions of water over the cervical ver-
tebj-e. Give sti'on^- collee. Hot brandy, liartshorn and
turpentine are ux ful.
Stri/chninc — Produce vomitiuii' promptly.
J'erdi(/ris — Wiiito of an egg'.
Vitriol — Milk and water.
Zinc — White of an egg- ; sweet milk.
For Ivy Poisoning.
Bathe the affected parts two oi* three times a day with
sweet spirits of nitre. Or take thick, rich buttermilk and
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COT.DS.
451
Ix'mI i^'i't'iMi Innsy I(';i\('s ill it until well cnlnrcd. IJatlH' mil il
I't'licNcd. This is s;ii(l to !)(> ;iii iiif;! Ililtlc rcmcdx' \\m the
poisonous \inis ol' plants. Willow leaf lea is also said to
!)(' i;-ood. l-ialiif llic allt'ctcd pai'ts ii. it.
Colds. X<>. 1.
For a cold drink liol pciiiiN ro.\ al tea IVccIn- or. il" picrcncd,
sa;.;'(' lea swcrlciit'd with honey. (ayciinc pepper, a tea-
spoonrul to a teacup of water is a se\-ere hut cil'ccliial
reiiiedw
Horse-radish steeped in \ ineua 1', sweel eiied with honey, is
also excellent ; when a coiii;h is sexcre a Icaspoonfnl every
twenty niiniiles.
Cohls. Xo. 2.
To cure a cold without medicine, wi'ap up vcm'v warm in
lied, with a liot, iron to the feet : drink 'Miy warm tea, oi'
take a xinei^ar stew to produce a mild pei'spiral ion. In
the morn in.u' take a warm sponi^f hath. Keep tliehowois
open, and nse a li^ht diet.
For a Cold in Iho TTcad. No. 1.
As soon as the symptoms appear, put a teaspoon of sn,ii"ap
in a .i^ohlet of water, with six drops of camphor, stir il, aiitl
take a tahlesi)oon i^M^vy lialf honi".
For a C(dd in Ihc Head. No. 2.
Mnriat«> of morphia, two y-rains ; powdered ^uni-arabic,
two di'achms; suh nitrate bismntli. six drachms. Mix,
and snulf freely.
A Cvyp for Colds.
Two onnccs of flaxseed willi one (piart of water, two
ounces of rock cand}', one pint of honey, and the jiiiie of
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COUrai MIXTURE.
Ilirco lemons hoilcd lo-^rl lici'. A Irac-pfiil liikcii vci'V liot
at bed liiiic.
Cdfdrrh Col, I.
1\mi (li'ops ol" (':irl)oli(' ncid :iii(l clilorot'drMi ; liciit ;i few
drops over jui oil s1o\r in a Icsl I ijl.c. Ii(.l(liii«4' llic nioiilli of
IIk' tnl)c 1o tlic nostrils. Repeat every ten niinntes nntil
the patient snee/es, when the tronl)le will di.sa])pear.
.1// Excellent (\)}i(ih Mixhire,
Dissolve one-l'onrth of a ponnd ol' ^-nni-avahic in half a
|)int of boiling- water, with half a teaenp »'ach of lioiiev and
loaf sn;;ar, and the Jniee of a lar^^'e lenion. Steep for ten
minntes, l)otlle, take a lai'^v tablespoonfid in water as often
as needed.
Coui/h Mi.rftire. No. 1.
l^>oil one ounce eaeli of anise-seed and lieoi-ice siiek, witli
balfan oiinc*! of senna, in one ([nai't of water ; sti-ain and
add two (lips of honey, boil down to a pint and bottle.
Covgh Mixture. No. 2.
Sininier l<'i'etliera handfnl each of hoarhoiind and inull(>in
leaves in a <|uai't of water ; strain and add one (piai't of
molasses or honey. Dose, one tablespoon three t imes a day.
For Asthma, Conf/hs, or Sore Throat.
Cut up four or live bulbs of Indian tni'nij), put in a (piart
of wliisk\'. Dose, a. tai)lesj)oon thi-ee times a day. The
bottle can bo refilled sev«M'al times. This is an excellent
I'emedy. wliich those who have asthma should test. Be
careful in procui'in^" the root, as thci'e is a j)oisonous i)lant
of similiar appearance.
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SOHi: 'I'lntOAT.
4r)M
P>()il roiir Icinons iiiilil soil, slice. :iti(l put in a (|iiar1 ctip
Nvilli a poiuul ol' crt'aiM caiul.N- ; slii- twciily iiiimili's, wlicii
cool, atld one tal)It'sp(»()ii of swn'l aimoiuls. Dose, one
tablespoon wliLMievtM' llic coii^li is troiihU'soiiu'.
F(tr iUnKjhs or Jloto'.sotcs.s.
Droj) a lemon in a piece (»!' wel hal I inn', cover willi liot
aslies and coals to roast, wiien done, s(|uee/,e <Hit the juice
and mix witli lioney. Dose, one 1al)lespoon cnci'S' liour.
Jfof Wilier fur n ('(HK/Ii.
Por a ti^'lit hoarse con,uh, lake hot wat.er; ofliMi ^Toal
roliel' will l)e experienced.
Jfoarsruess.
l[oarsen(\ss will i)e ureat l.\ relieved hy taking' the vhite (tf
an ('iX'j; Iteateii still', mixed with lemon Juice and su,i;ar.
}[oi'se-radish root, chewed and the Juice swalloweil will
iH'lieve hoarseness.
Sore TI,ro((t.
One ounce of camphorated oil, and live cents worth of
chlorate of potash ; .t;ai\i;le the t hi'oat and rul> outside.
Whoophu/ Couifh.
Flaxs(M'(l tea taken freiiuently is excellent for \vhoo])in.i;-
coui;'li. A fresh e.ii,^" dropped in lemon Juice, and let dis-
soh'O will also g-ive relief.
Si/rnp for Wlioopinf/ ('<»i(/h.
Take a quart of water, in which boil chestnut leaves,
irreen oi" dried. Strain and thicken with honevor molasses.
M
IMAGE EVALUATION
TEST TARGET (MT-3)
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Corporation
23 WEST MAIN STREET
WEBSTER, N.Y. 14580
(716) 872-4503
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454
CROUP.
'■■.i
(live freely to cliildren ^vil li uiioopiiii^' cou^'h, and ^Teat
relict' will be expei'ienced.
Croup. No. 1.
Some eliildi'eii :ii'e |);ir1i('id;ifly pfone to lliis disease. The
well-kiiDwii lioai-seiK'ss, llie pecidiar coiii^li, increasing- in
sevci'ily towards ni,i;'ht, always sni:;i;'ests the aj)pi'oacli of
cronp. All that is done must be done (pnckly. A i)hysi-
cian should l)c promptly summoned. While awaiting- his
arrival ,i;i\(' c\cr\' few minutes a teaspoon of the syrup of
ipecac, followed i>\ drau.^lits of warm water. As soon as
Nomitin.i;' commences, a warm hath sliouUI he ,i4'i\'en, the
skin well dried, and the child I'cturned to hed. A warm
|)onltice of onions, hops or herbs may l)«> placed a.i^'ainsti the
upper [)art- of the chest, bein.i;' caivful to replace it wluMi
iiioviHl with wai'ui llanuel. Aftci' the i)atient vomit. >, r;He
five drops of aromatic spirits of amuionia in a teaspoonT'ii (,"
watei"; may be ,ii-iven v\^'v\ lifleen minutes.
Croup is known as membraneous and si)asmGdic ; thelat-
ter is far tlu' nmst common.
Croup. No. 2.
l^eat a teacup of nu>1asses with a teaspo(m of soda until it
froths and i;i\-e a teaspoonfnl e\er\' few minutes. Alum
used in the same way, or mixed u itli white su^'ar, is g'ood.
Treat HH'iit for Croup.
Give ipecac syrup at the first appearance of croup. Blis-
ter the throat and l)oth the feet in nmstard water. An
onion poultice a|)plied hot generally gives relief.
To Relieve Asthma.
Wet blotting pa|H'r in a strong solutioii of saltpetre, dry
and burn a small piec(^ on a plate in the bed-room.
HEADAniE.
CnnriilH/<))is in Child rcn.
455
Rosult. fi'om various caiiscs, vccy fnMiucnt ly rroiii uiidi-
H't'slcd f(i()(l in lli(> sloinach ov bowels. 'I'lic lii'sl 1 liiiii;- 1o he
(I one is to put \\\v <-liil(l in a warm hal li and as soon as snMi-
ciently relieved .^ivc an cnu'iic, A physician should W
called at ouco.
Hick ITeadnchc.
If sick headache docs not ai'isc from any serious derani;'e-
meni of the systiMii, a cup of stronii' tJiorou.uh whortleor
boneset lea taken xi'vy liot will sonietinics ,i4'i\e relief. Tiie
hot water cure is used by many. A u'lass of hot water
taken before breakfast.
Headache Cure.
Put one ounce of bromide of potash In four ounces of
water. Dose, one teaspoon in half a cn[) of water.
Horsford's Acid Phosphate for Headache.
We have found the Acid Phosphat(> the best i-eniedy for
headache that we have evei' tried, and as it is (Midoi-sed hy
all leadin.i^" physicians, we do not hesitate to recommend it
for headache, dyspepsia, indi.ii'estion and general debility.
To Check Vomiting.
Give a tablespoon of whole black mustard seed.
a mustard or spice plaster to the stomach.
Apply
Sieepless7iess.
Wet a cloth in cold watei" and lay on the back of the head
and neck. Fold a towel smoothly over it, and wry often it
will soothe the brain and (|uiet the nei'ves bettei' than any
opiate.
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NEUllALrJlA.
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Oiled silk [/laced on tiic clicsl of lliose sulTeriiig from
pleurisy will ^\\v jureal relief and liasleii i'ecuvei;v.
Nenrahjia. No. 1 .
One-half a draelim sal-aiiimoiiia in one onnce o. camphor
water, Takea leaspoonful live niinnlcsapail until ivlieved.
Grated hoi'se-i'adish mixed in vine^iir and applied to the
temples and wrists will often alVoi'd relief. Koasted apple
matle inio a poultice with tol)accoand applied to the allected
part will be found excellent in many cases.
Neurahj/'a. No. 2.
Tliicken the yolk of an e.u.n' willi salt, and apply as a
poultice. Raw onions sliced and mixed with shaviiii^'s of
common hai'd soap and applied often yives I'elief to neural-
gia and toothache.
How fo Di,sf/))</iiis]i J^asJics
Measles appeai* in a number of dull red spots, and are usu-
ally lirst seen on the face. Scarlet fever appears lii-st about
the neck and chest, and is usually accom|)anied with sore
throat. In chicken pox the symptoms ar(> attended l)y fever,
the spots are small and come over the whole body.
Treatment of Measles.
A mild and safe way to treat measles is to sponp-e off fre-
(juently the entire body, chan.yin.i;- th(> clothes at each bath.
Avoid draug'hts, yet have the I'oom well ventilated. Drink
freely of pui'e water, cold ov hot, tea, as the patient relishes.
TCeej) the bowels loose, and have the diet coolin;^' and nutri-
tious. If the ;\ves are atfected darken Ww room, la.y over
them cool cloths and batlie to alla^' nervousness.
■■ ^1
DIPHTHKKIA.
457
Treaiincnt for Scarlet Fercr.
The sick person slioiild he kept, in a room aparM IVoni the
rest of the raniilv. 'I'lie I'ooni should he kepi at ;i loini)ei"i--
{\m\ of Cu, (le,<,-i'ees: li--ht a liiv if possil)U', and h-ave the
windows cUnvn at tile lop. Admit fivsli air fivel\- ; if eol(S
weather cover Mk; patient's licad and Ix.dv well. (Ji\c u
hath daily (of course unih'r t lie ajtprov al of the physician),
rul) dry (piickly. Keep 1 he feet and le^i's warm, and -iia rd
ap-ainst, a check in pei'spirat ion. Notice lln' hrea! Iijul;' at,
ni.i^ht; to see if there he trouhle with the air passa^^cs. See
if the limits swell, and report all chan-fs to t he physician-
The skin hecomes dry and I»e,i4'ins t(» scale olf the lifth oi-
sixth day aftei' the I'ash a|)pears. Xo patient should he
allowed to leave the hed until this process is completed.
The wai-m halhs should he kept up, chillness guarded
n,ii'ainst and the room kept at ahout, :(» . After recovery
the ]iatient sliould he kept in tlie I'oom two weeks, and when
allowed to ,i;-o out should he well wi'a[)t up.
Tlie ti'ouhles that may ai'ise from carelessness often I'csult
fatally in dropsy, sore throat, disease of the kidneys and
other malio-naut maladies which follow scarlet fevei', and
too much care cannot he taken.
Diplitlieria.
The hrst symptoms of dijditheria ai-e similar to common
sore th]'oat,latei' while patches ai)peai' in the throat, on the
tonsils anil on 1h(> arches of the palate, and when an\- of
these symptoms appear a physician should he promj)tl.\-
snmmoned, as the disease does its work (piickly and will
admit of no delay.
The patient shonld he kept in IxmI. with sutTicient cover
for comfoj't and no more; the loom should he well aired,
and li^ht nomishhi,i;- diet, such as h(,>ef tea, hroths ami
milk, yivun freely, as it is veiy important to keep up the
fl
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(•ra:mps.
st i'('ii,i;1 li of 1 lie |);i1 iciil. I'!l\•si^•i;lll^ dillVi' as to the medical
1 real iiiciit of ili|)li1 liciia, and no oik' -liniild attempt to pi'e-
scrilx' I'or it, but. send I'oi- a plixsu !:• i; in time to ave)\ its
progress.
Crawps.
Wet a cloth in turpentine and lay over the part afTected.
Cramp Colic.
One teaspoon of paregoric, one of ginger, one of camphor,
lialf a teaspoon of carbonate of soda, two tablespoons each
of whisky and water. Tliis is om; dose.
Tea made from tlie blossom of the dog fennel sweetened,
and taken hot is an excellent I'einedy for colic.
Chronic Diarrhcea.
Is fre(iuently cured by drinking tea made of orange peel,
sweetened with loaf sugai', and drank freely for sLx or
seven days.
Diarrhoea. No. 1.
Stir lightly into a teacup of cold water the white of one
cg^ not heaten. This forms a coating on the stomach, and
is vei-y nourishing. Slippery elm gruel is another simple
remedy. A tablespoonful of flour st irred in a glass of water,
sometimes checks the disease promptly. Ice water enemas
after each action of the bowels is sometimes beneficial.
Diarrhoea. No. 2.
One ounce each of tincture of oi)ium, capsicum, rhubarb,
peppermint and camphor, put in a la rg<' bottle with a pint
of good brandy. Dose, teij to twenty drops in Wtiter, Ex-,
cellent in cholera.
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450
/hiirr/in It. \n, ;;.
K(|u;il parts of la iKiaimm, liiictuiv capsiciiin, liiict iiiv oC
oaniphoi', and aroma lie syiMi|) (.f ilniharb. Doso, IVoin half
to ii tt'iispooii ol' lilt' iiiixtui'e ill \v;i((M'.
hidrrJid'd. Xn. 4.
A toaspooiifiil ol' paiv-oiic uiti, irn drops of lindinv of
^;'in,iivr (essciin" may aiisuvr) will somrt im.vs -ivc rrlirf. ||,
may Ix' taken cv.vry lionr by an adult, ovcry tinvr honrs
by ;i child.
Ih'(in-h(i't(, Xo. a.
The common nndlriii iraf Ix.ilrd in new milk, and swccl-
cncd, is a very ellective I'eniedy I'oi' all comiilaints of the
bowels.
l)ia}'rh(ea~~i'hi,lv)-a Morhii.s.
Armnatic sulphni-ic acid. tinctur.M.f capsicum, HO drops
Jinctui-e of opimn. Uncture of ca hor. I lluid drachm
Tnicture of -in-er. •.' Ihiid drachms. (•(.mp...,nd tinctmv of
cardamom, 10 dracluns. Mix. Ateaspoonful in a wine-lass
ol walei- every tinvc Imurs foi^an adult . or oft. aier in severe
cases. Half the (juantity foi- a child.
Di/seu/rr// {('hoJcnf^ Cordial.
Two oiuices t.inc1ur(> cayeiin(>, one ounce spirits camphor
one ounce tincture riiubarb, Iwoounces essmce pepp..rniint'
two ounces best l)ran(ly. two druchnrs laudanmn. Dose for
an adult, one teaspoonful e\-ery honi- mitil relief is obtained.
C/io !>')•(( Infantuui.
One ounce of pulvcMMzed rhubarb, oii(> each of pep|)ermint
and soda. Put in a bottle .md pour in a pint of lioijjni.-
water. Let stand two hours, strain a.nd ;i(ld one pint (j"f
]ii
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4 CO
(•(»NS'I"1I'ATI()N.
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bi'iuuly, lialf a poiiiid of white siii^'ar and one ounce ol' |)are-
^'oric. Dose, one teas|KM>nriil esciv hall' hour nnlil reheved,
then L'\(n-y four hours.
Siiiiuiicr (^oiHjthdiil.
r5hickl»ei'i'\' cordial is excellent- I'or summer complaint in
children. Tea made of the root of either l»lackl)err,\' oi"
ras|»berr.v will curt', ir,:^iven IVeely,
k t
I r
May he r(>lieve(i hv mixin.i;' two ounces of senna hoiled in
a (|uarl ol' watei- with one pomid of stewed prunes and half
a teacup of su.n'ar; take a tahlespoonfid of the mixture
before each lueal. Kipe fruit before breakfast and dried
fruit, freely eaten at meals are simple and elfecfive riMuedies.
AeitI phospliatc, if used foran\' length of time, will cur(;
the most obstinate cases of constipation.
Vol- Vri/sipcJas.
A poultice made of craul)erries poundi'd line and ap|)li(Ml
in a raw stat(> is said to be excellent ; or slip olV t lu^ outer
bark of eldei'. cut the wood up with the inner bark and
steep in butter-milk, drink and apply to tiie aUected parts.
For Earache.
E(pial parts of laudanum and tincture of aiaiica. Saturate
a piece of wool with the mixture and insert in the ear.
Fo7' ToofJiache.
Apply powdeivd alum and salt, equal parts; saturate a
piece of cotton with a stroni;' solution of ammonia and
apply to the toot^h. A poultice of slippei-y elm bark and
cold water sometimes gives relief.
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'/'mil Ikic/ic i Irnjis,
]\Ior[)liia .six .grains, half an ounce cacli of tinctnic of
at'onilc root, clilorotoi in, landannni, citosoIc, oil ol' cIoncs,
cajcpul, and as nnicli ,i;iini caniplior as the I'liloi'ororni will
(iissolvc. Sal nralc a piece of e(»(ton wit li t he al»o\'e inixt ure
ami put in the toolli.
n
onii^.
Ulne ash bai'k put in a bottle of wliislcy and ,i;'i\en tlii'ee
times a day is said lo l)e exeellenl . A few drops oftnrp(Mi-
t ine on loaf sn.ua r is soniet inies ejl'ect i\'e. To U'V(\ children
on cooked oni(tn.s several tinu-s a week, or i;i\e daily for
se\'eral weeks at a time ,u;'arlic i)ittei's, will pre\ent llieni
having' worms.
For l\li('iini((l i.siii.
To (Uie (piarl of ,'ilcoliol add t wo tal)les|)oonfids of puhcr-
izi'd potash and a lump of jnum caniphoi' the si/,o of an i'^K-
Use as u liniment.
FrciicJi RoiK'dii for Cliroiiic l!/i('iiiiiafi\s
m.
A Fr(MU'h |)h\'sician sa.\s that, ]ie has lon.i;- heen in the
liabiti of pi'escril)in;_;' ; "The essential oil of turpentine i)y
friction for I'lieuinatism."' anil has usetl it. himself with
iiTcat success.
]^iniiii('iit for li/t('inii<(//siii. X<>. 1.
One ([uarl of spirits of wint\ two ounces of laudamim,
one ounce of oil of |)ennyroyal and one ounce of oil of
ambei'. Put in a l)ottleaiul apj>ly to the alfected part; or
put a .i^'ill of .ninsen.u' seed into a pint; bottle, lill the bottit;
with line clii[)s of a pitch [)ine knot, then (ill it with stron.i;'
alcohol. Let stand three elays, bathe llie allected [)artsand
reliel" will be experienced at once.
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Ijiliiiiiiiil for Ik'/nii iinif /.sill. Xo. I.
( )|R' ^'iillnii of alcohol, (Mjcpiil oil one ounce, wormwood
oil one oiiiicf, lliyiiic oil one ounce, pepiierniinl. oil hall'
ounce, cani[»hoi' ^imi oiio oLiiicu. Sliuku well and let .stiind
twojity-loui' hoiii's.
J i HI- its.
A sn|)erlicial hnrn cox'crin.u' a lai'.^c sni'lace is ol'leii iiioro.
(lan.i^'ei'ons than a (lee|) one, conlined to a small place. If
llieiv is an\' canse Toe appiH-liension ol' dan.i^'cr, send for a
physician at once, i!' prostration or I'ainlin.u' is produced
by the shock- a little hrandx' should he ,i;'i\en until 1lu>re is a
i'e\-i\al of streui^'th. Should a hurn lie sli,'.;'ht, cold water
applied freely will ,L;i\ c ii-liel'. When the pain has moder-
ated a di'cssini:' of ho,us' lard is i^ood, or the white of an vu;^
beaten, and spi'ead thick over the hurn. Soap from tin;
sliavini;' cup applied witlia hi'Usli sometimes ,i4'i\es relief.
xV simple and eirecti\e remedy foi- a burn, is a saturated
Holnli(Mi of i)i-cai'l)onate of soda, in either |)laiu orcanipliorat-
ed water. Keep t he biuii co\ ci'ed with soft rags tliorou;j;lily
wet until the pain sul)sides.
For Tyuriis. No. 1.
Lime water, olive oil and .ulyciM-ine e(|ual parts. Strips
of cloth di|)ped in lar and bound on a burn is excellent;
peach tj'ce leases bi'uisedaiui applietl will be found ell'ective.
For J>nr)is. No. 2.
Dust with powdered borax and bind ui>. Raw linseed
oil is one of the best ap|)licati()ns for a bui'u.
For Blackened Eije.
Apply a clotli wrung' out of wvy warm water, and renew
until the pain ceases. Never put cold watei' to a bruise.
FKI,()NS.
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lor liijidiiird l\i/cs.
One .uill (>r M:i(lcir;i wine, lliive ounces ol' I;ni(l;iniiiu
two of liiicliiic ol" m.vi'i'li, Olio ol" spirits of iiitfo, and lino
clovos. L'ul one droj) in o.yc niyhl and luoi'nini;'.
Efje \V((,sIl
Sidpliato of /inc two grains, snlphato ol" inorpliino one-
half ;;'i"iin, (lislilled water one ounce; mix and (>ot1le, Pul
nc drop in t lie eves, and ki'ep t In; eyes shut for an hour or
o
so.
For Chflhla/)is.
Take a soft linen ra.u', spread witli .^^iue, and apply warm
to the feet ; lei it remain on until it wears olV. Oi* melt one
ounce of resin, oiie-aiid-a-lialf of hees-wax, and tlirei! ounct's
of sweet oil. When cool stir in ha!'' an ounce of prepared
carbonate of lead. To relie\(> tlu' hni-nin^' and itchiiii;' of
frosted feet, dissolve a lum[) of alum in a little watei- and
liathe the feet freciuently.
7h Cure (i Felon.
Take a ])int ol soft soap and stir in aii'-slacked lime till it
is of the consistency of ,ii'la/,iers' putty,covei' the lin^'er w itli
it, and a curi^ is sure. An onion l)aked soft and mixed with
two tablespoons of salt, applied fresh twice a da\' isof help.
Roast a lump of salt wrapped in a cabha^-e leaf, and
pulverize it, taketli(> same (|uanlit_\- of common yellow soap
and shaving" soap, make in a smooth salve, soak the felon
in warm lye, apply the salve; in twenty-four hours, trim
down where it looks white till it opens.
Cure for a Boiie Felon.
One ounce of assafa'tida in one pint of vine^-ar as hot as
the hand can bear. Use frequenth'.
^^
404
WOL'NDS.
A Clin' for iljulvpsij.
Scriipc iiiid ('111 ill s(|ii;ir(' piccfs ;iii iiicli in si/.c, liic IVcsli
I'ool of wliitc |»t'(»iiv. V\\\\ OIK' tliicc limes :i (i;i\ I'of one
moiilli, stop two weeks iiiul he-ill ;i;;;iiii. 'J'liis has heeii
ktiowi) to cUcct a cure in iiiaiix- (.-asos.
I 1'
. i:
Woinids.
. Severe wounds iv(|uiiv llie alien! ion of a siii',i;'eoii. but in
lase ol' lailuiv. lo procure liie assistance ol' one proniplly,
llie. inotliec of 1 he I'aniil.N" should he ac(iiiaiiiled with 1 he art
of di.'essiii,n' wounds, cuts and sjn-iins. 'Plie color o]' the
bh)ocl indicates the depth of the wound and the amount of
tlan^Ljor. 11" the color is crimson and Jets out, an arter\- has
been cut, anil should i)e stop|)ed at once. If the hlood lh)w-
ini;' from the wound he dark and comes in a steady sti'cam,
a vein has been cut ; while not so serious, it is best to stop
it at once. Wounds sliould be promptly dressed. Wash
clean, hrin.i;' tbe e{l<;'es toi^'ether and cover with adiiesive
piastei', or stitclies taken with linen thread. The inthiniuKi-
tioii of wounds is usually iiiiki l)ut sometimes it may becouio
severe and should be ti-eated kg as to allay it, ; the applica-
tion of warm Avater is i^ood, but a pli,>'sician should l)e con-
sulted. If an artery is cut a sli.i^ht pi'essure may prexent
the llowin.i4' of ai'terial blood, if ri,i;litly applied, until a sur-
jj;'eon comes. As tlie blood Hows in tlu; arteries fi'om tlie
heart to e\ery part of the limbs and tlie body, the pr-essuj-e
should be made at some point above tlie wound or between
the heart anil wounil ; it is best to compress the artery
ai4'ainst a bone.
A punctui'e by a rusty nail, bit of ^'lass or any shai'p
substance, in the hand or foot, sometimes causes inllamma-
tion and lock-jaw results; in all such cases the wound
should be cut open to provide a way of escape for the blood,
etc., and laudanum applied.
rORNM.
4«;r,
110
■a-
Mlt
I re
K'll
iia-
liul
Hi,
7*T)/' Ih'cs.siii'j ('ills iiitil W^oHtxls.
Sur.u'coiis' sdliil ioii (if cailKilic ncid and .iLilycri'iiii' iiiivcd
('(|iinl piirts and applied (Hi .sofl lint will Uc fdiind rxri'lli'iH
for cuts, clc. Sli,u'lit iMits niav lie rradilv licalcd I'vapplv-
in.i;' ctMiiMKin x'arnish, '\'\\c |)ain caM-fd hv a liiirl I'lnm a
nisly nail (ir dull sidislancc (if ;in\ kind can lie i'clic\('d l)y
sniokin.L;' ()\ CI' llic t'lniif of l)iiniiii,i;' wm.l cr .sii,i;ai' I'm' I ill ecu
niinidcs.
Si))'at')is.
Wrap the pai'l in a llanncl cloth wrniiiv oiil <>r liol water,
covci' with a di'V Itanda.uc and cc-,! ii i'oc sc\ci'al dax,"-.
Mi'own paper sat II rated in st roii,!;' \iiiei;ar and a pplied to 1 he
iitl'cclcd part- will he loiind an cxcllenl remedy.
Cure for Corns.
Apply twice a day for nine days Iwo drops ul" protoxide
ol' iron.
Sure < 'iirr for ( 'o)iis.
Tal<e lialf a leaiaip of \iiie,i';a r and 1 Iiicken with li.ulil hread-
crund)s. Apply as a pcudtice. Slii'ed lemon huund to tlie
com is ell'ective.
7>fV Sfi)i(/s.
A piece of lean raw meat, will instantly reliev(^ tlie sliii.t;'
of a wasp or bee. So(hi and vinei;ai' is also an excellent
remedy.
Freezf'ncf.
If insensil)le, take the pati<Mit, into a eold room, and riili
hai'd with clotiis wrnn^' out ol' ice water, when re\ived, i\\'y
witli coai'se towels, put. in bed, and ^radiially increas(>1he
warintli of tlu; air. Wlieii able to taU'e noiirisliinent , i^ive
beef tea, brandy, or any strengllieniny- food desired.
I K
4(;«
FAINTING.
t!
§
Ir
I 1'
v'.fi-
' [,
Hem orrh ayes.
Bloodiiiii' fi'om th(» nose may Ix' stoppod hy hoklin.ii" llic
liajuls over tlio lioad and applyin.i;' ico to the iiosf and tlie
back of tlie nock.
In lictnori'liap' from Ihc lung's llic l)](>()d is always bi'itiiii
red. The head and sliouUh'i's should bci'aiscd, Salt sonie-
tinics checks it, and pounded ice may i)e ,i;iven.
Bleediii.u' from the stomach may he slopped l)y applying"
a niuslaid plaster, and eatin.i;' ice.
Droicnhu/.
Prompt assistance should l)e i;iven in acci(kMits of this
nature, and elforts to i-estore shouUI he continued several
houi's, 01' until a physician pronounces Iheni as useless.
The patient should be laid face down for a moment, tiie
clothes r«Muo\'ed. frictions a|){)lied wit h heated llannel. The
ton^'ue tlrawn foi'waicl to favoi' the passa^Lje of air to the
lunys, the arms shouhl be di-awn awa\' from the side, and
raised ovei' the head. As soon as vitality i-eturns, admin-
ister stimulants.
B/fes of Dogs or Serjwnfs.
The only reliable treatment foi- one bitten 1)y a nuul dot;-
'].-. to l)uin out the wound vrith red-hot iron, or lunar caustic,
so as to destroy tlie entin* surface of tlie wound. Prompt
action shouhl be taken in this case, as delay inci'cases the
(hiii^-er. If bitten by a poisonous serpent, pinch the skin,
and suck out the blood, do not swallow. Take whisky oi"
brandy freely.
Fahifhig.
Debility of the entire system produces fainting". The
head sliould be kept low, and the patient laid on his ba'^'k,
cold water sprinkled in the face and the clothing loosened.
■ in IT mmmmamt
■: J|
SUNSTKOKK.
4t
• I
SiDisfmkc.
Plaro IIk' pci'soii at Indeed in a cool airy room on llic lloor,
or low !)('(!, remove tlie clolhes, and llirow waler o\ei' the
body, rnl) with iee, paiiicnlarly the !ie;i(L until the heat
declines. All stimulants should l)e avoided, pefl'ect c|uiel
bein^" the best remedy.
To treat l>y rules of Xew Yiu'k ]5oa rd o!' irealth :
"On hot days wear thin clo1hin,ii\ Hax'c as cool sleepin.ii'
rooms as i)Ossil)le. Avoid loss oj' sleej) and all unnecessary
fati^'ue. In workin.i;' indoors, and where tliei'e is artilicial
heat — laundries, etc. — see that the room is well x'entilated.
If world n,i4' in the sun. wear a li.^ht hal (not black, as it
absorbs heal), st raw, etc., and put inside of il on 1 he head
a wet cloth on a lar.ii'e ,i;'r(>en leaf; IVfiiuent ly lift the hat
from the head and st'e thai the cloth is wet. 1 )o not check'
perspiration, itut drink what water you need to keep it up.
as pers[)iration pievents the i»ody from beiuij;' overheated.
Have, whenever possil)le, an additional shadi', ;is a thin
lunbrella. when walk'in.i;', a canxas or board coxcr wIkmi
workinii' in Ihe sun. When much fati,i;'ued do not ixo to
work, but l)e excusetl fi'om \\(U'k', esj)eciall\' after II o'clock'
in the morning- on very hot days, if the work- is in the sun.
If a feelinii' of fatiii'iie, di/./.ine s, headache or exhaustion
occurs, cease work imniediatel.. . i!e down in a shady and
cool place; apply cold cloths to and pom' coltl \\;itero\er
heail and neck.
"Any one overcome by th(> beat should be immediately re-
mo\'ed to the nearest shade, and the collar of shirt or dress
should be looseued. Send immediately to tli(> nearest
physician, and .irive the person cool drinks of water, black
tea or colVee, if able to swallow. If the skin is hot and dry,
place the person in a sittinn' |)osition against a tree, w;ill,
or anythinii' that will be a support to the back-; sponii^o
with or poui" cold watei" ovei' the body and lind)s, and apply
i 1
, I
'i"
408
LICillTXINn rtirOf'KS.
t »;'
.( I I
It I 1
' I f
iotholicad poini{l(Ml ii-e winpixnl in ;i 1()\v<'l or ollici- clolli.
Tf 11i('i-(' is no ice nt hand. k(M'|) a cold ciolli on 1 lie licad, inid
poni' cold walci" on it as well as on 1lic body. 11" llic person
is pal(% very faint and ])nls(' t'cchlc. lay liini on llio l)acl<,
let liiin inhale ammonia tor a I'ew seconds, or fi'ive him a
teaspoonrul ol" ai'omatic spirits of animoina or tindint'of
^•in.^'ci" in \\vo tablespoonfnls of \\a1er. Use no cold water
upon Ihe head oi- body, hnt rnb the hands and feel ;ind
apply war-m applications to the same until the circulation
is restored."
Li</JifuhH/ Shocks.
The person sti-nck slionld l>e si lipped and cohl water
(lashed o\"er the hodx, after which rid) dry, place in bed,
cox'ci' warm and kee|) up Ihe ;ir1ilici;il heat as much as
possil)k\ When revived a weak stimulant should l)e \'n'-
queidly administei-ed.
LINIMENTS AND SALVES.
Soap Li)i}me)d.
Three ounces each of tincture of opium, camphorated oil
and common soap.
Family Linhnent.
Two ounces each of camphorated spii'its, sweet oil, am-
monia and chloroform. Kxcelleul for sprains or hi'uisi^s.
Cherokee Lhihnent.
One ounce of g-um cam[)hor dissolved in alcohol, add one
ounc(> eacli of s]iirits of tni'peid.ine. sweet oil, luMulock oil,
oi'ii^nnuni oil and cedar oil, with two ounc(^s spirits of
hartshorn. Shake well befoi'e using-.
LLN'nrENT.
409
!! ('
Lhiimciif for li/ioiuKtf/sut.
Two ounces of tjiiclmv of :iniic:i, one oimcc of Ix-lla-
donna, one of canii)lu)i', one of cannabis iiidica, one-lialf
ounce of wormwood, lialf an ounce of sassafras, one-fourth
of an ounce (>acli of o)-i-anuni, of lai-, ca.jeput, with one-
ei^iith of an ounce of [leppei-mint. one-fourth of an ounce of
cliloroforu), six ounces of a(|ua ammonia.
Liniment. No. 1.
The common May weed l)]ossoms put, in alcoliol are
much superior 1.o arnica for tlie same use.
L/n/i)i(')/f. No. 2.
Half a i)int of turpenlin<', half a |)int of apph' vincg-ar
and one e^---. (iood for cuis and liruises.
Vahiable Liniment.
One ounce of wormwood in one pint, of alcohol.
Salve for Cuts cmd Burns.
One-half pound of swe<'t, lard, one-fourth of a pound of
hees-wax- and same of resin. IJeat, all to-ether and pour in
a tin box.
Mcif/netic Ointment.
Hard raisins cut in pi,>ces and line-cut. tobacco, ecpial
parts ; sininu'r to,^•ether, strain and press out, all tlu' dre-s.
This is excellent for cold in 1h.' head, ai)plied to the nos."
and temples; also forcroup, ruhhcd on the throat and chest.
Gotden Ointment.
One pound of lai>d, ei.o-ht. ounces of bees-wax, one ounce of
cami)hor yum in live ounces of alcohol, one ounce of ori.i^'a-
num, one ounce of laudanum. Melt, all toy-ether.
/:.^
H
l|
» > .
1 i'
I* '
470
SATA'K.
Mo/her f\r()//\s Stdre.
Two poiiiuls of t!i(' \':\\ (»r smoked l):ic(iii, six onions, ;j
lunij)si/,(' oT ;in ci^.i^' of resin and l)ees-ua\ e;i(di. I"'i'_\ llic
bacon and onions lo.u'el lier, si rain onl llie na'ease and put
wil.li ('(|na! parts of lard in a sl<illet and add ilie wax and
I'csin. Mell all lo^elher. Keep in a close Wox. T'lissalve
is cxcclleni foi- sore lliroal. ci'oup, hoils, felons, sore breasts,
bui'iis or hurls of any kind.
Jj/p Sdlrc.
Four parts ol" y'lvcerine lo one pari of linclure ol" benzoin.
llrcasi Sd/rc.
Four onnces (>acli of raw linseed oil and luiillon 1al1<nv,
3'ellow wax 1 wo onnces, IJin'.i^'nndy |>i1(di on(> ounce, N^'nice
turjientine onc^ ounce, oil of lavender and I'csin oiie-lialf
OL'. ; cacli. .Melt and sli-iin.
Sahr for Wonnrls.
( )ii(> pint of olive oil, Iialf an ounce of I'esin, half on ounce
of l)ees-wax, iMelt lou'el lier : add 1 hree-eii^'lits (tf a pound of
lard. Wlieu cold add half an onr.ce of [)ul\eri/.cd canipJior.
Sal re. Xo. 1.
Take erinnl parts of bees-wax'. uinlton talhnv, pulverized
resin, bni'iit alum, honey, V^'iiic(> liirpenline and sweet
«d. Melt toii'etliei*. Excel1(Mit for bui'us or sores.
Salve. No. 2.
Tho bloom or seed of tli<> common Jamestown weed boiled
in lard is an excellent salve.
»ii»yiin»».iiMfij.iii'i' II ■ lyi w. Ill ij^ij'jiwwPiiiMSiigBij^
inwiwnmiw
CONTAGK US DISKASES.
471
CHAPTER XXXIX.
SANITARY TREATMENT
Of Diphtlioriji, Scarlet Fcvit, Measles, Cholera, Siiiaii-
Pox,aii(l other Contai^ious or Iiifeetious Diseases.
Tlie {'ollowin^' fxcelli'iil sii.ii'.i;'(>st ions hit iiiiblislicd lt\- llic
Depai'tnient. of Health of Bi'ooklyn, N. V., iiiul will he found
of vory ,i;-i'(';it valuo in all cast's o\' conla^^'ious and infeclious
diseases :
Diphtliei'ia, Scai'lel Fevei', Mt'as](>s and Sniall-Pox are
hiii'ldy eontaiiions diseases, a1 t;iekin,ii' pei'sons of all ag"es,
:ind may be contracled fi'om those who are ahvady affected,
from tlie clothes that tht.'y have wtjni, and from e\-eiyt hin;;'
which lias been in the room willi them. Tlif iid'crtion
cling's to tlie body even after death, and these diseases ma\'
tlierefore be conlracteil fi'om the bodies of those who have
died with them. Even the walls of the I'oom may be a
source of infection to ])ei'sons comin.i;' intit it after the
patient has left it, unless the infectious matei'ial is destroN'-
ed. In order to prevent tlie spicad of these diseases in a
family oi* house where they twist, antl to prt)mt>te t he re-
covei'y of tlie sick, the followiui;' simple measures shoidtl l)e
conscientiously and rigidly carrietl t)ut, thei'el>y i)reveiitiniA'
much sulferiiig' and saviny human life.
An upi)er, sunny room, pi'ovidt.'d if possible with an open
lire-place, and with no children on the same tlooi', should be
ai'i-anyed for the patient, by i'emo\in>4" e\ erythin,i;' from it
which can possibly be spared, such as books, clothing-, car-
f It I
C. ■'
I •'
! I
472
rONTACMors DISKASKS.
jx'ts, iipliolslci'cil riiitiiliiit' and window curlaiiis ; also
plants, birds and ollici' jicls, rcmemhcrinq thai ii'lioi once
the puticnt Ints entered (he room. iioUuikj ecDi irifh ■siifefi/
he removed until di,sinfeeted. By thus sti'i})j)ini^' the
room of all ai'ticles except, those al)soluteiy necessarN, the
siil)se(itieiit disinrection is much more easilv pei'l'onned. If
it is (h-emed necessary, a few small ru.ns will take ihe place
of the cai'pet. The iii'e-place serves a double purpose:
(irst., as a means of ventilation ; and second, by keeping' a
smal! lire burning- thei-ein, when the weathei' will permit,
the i)iec(^s of soft muslin or othei' material, whici) should
always he used instead of towels or handkerchi(;fs in wip-
ini4' the secr«'tions fi'om the mouth or nose, esjx-cially in
diphtheria, can readily l)e destroyed by fire, and thus con-
ta.^ion by their means prevented.
One or two adults should take the entire charge of the
patient, undei- no circumstances coming- in contact with
other persons, especially childi-en. Kissing" and "taking-
the breatli " of persons having- contagious diseases are
esix'cially dangerous, and should always be avoid(>d. Opcm
windows and o])en lire-places, with lire in IIkmu da.N' and
night, avoiding- dranghts and chilly air, protect the sick
and thos(! who nurse them.
Nothing- should be removed fi'oni the room when the
pati(!nt has once entered it, until it has been thoroughly
disinfected.
Books, scrap-books, to^'s and other playthings should
always be desti'oyed at the tei'mination of the sickness, as
being- undoubted cari'iei-s of contagion. Locks of haii- and
other keepsakes have also been known to spread contagion.
Nurses should keep themselves and their patients as clean
as j)ossible, remembering that the more the infection accu-
mulates, the more dangerous does it become. Special care
should be taken in changing- sheets and clothing-, not to
shake them or distuib them more tha»' ^s absolutely neces-
I i<lil*NIHf>*«.
CONTA(;l(>l i hislOASKS.
i '*
sary 1o remove them ; ns tluvse nets tlissemiiiate tlie parti-
cles of skin wliieh ai'e removed witli llu'iii, and which con-
vey the y'erms of diseases, lliey slionld l)e removed careful-
ly and folded togeUier and immetliately disinfected.
DISINFECTION.
It is a popular idea that anytiiiuij;- which destroys an
olfensive odor is a disinfectant. This is not oidy lirroneous,
l)ul hiirmful, as r(!liance is thus placed on substances t lial
in iu) wise act as destroyers of infectious materials, which
l:)1tei- substances ai'c the only ti'ue disinfectants. The
me'hods recommended in this cii'cular are, to a considera-
l^h' extent, l)ased upor) t he I'esults of the work of tlie('om-
miltee on Disinfectants of the American i'ublic Health
Association.
DISINFECTANTS.
'I'he agents recommended herein for tUslnfection arc —
I. Kire.
:i. l)oilin;<j: wat(n\
;{. (Mih)ride of Lime or (^hlorinated Lime, either dr-y or
in solution, asStaudard Solution No. L
4. Solution of ('hlorinated Soda, diluted as Standard
Solution No. 3.
5. Sulphur.
0. Bichloride of Mercury.
Bichloride of Mercury, or cori'osive sublimate, a powerful
disiid'ectant, is included in tiie al)ov(> list for one purpose
oidy ; that is, for the disinfection of pi-ivy-vaults which
contain a lar.i;'e amount of material helievcd to be infected.
As this circular is intended for general distribution, the
|M
1^)
■
1.'- I
i: ii
171
COXTACaOUS DISEASES
writer hositalcs to rccoiimnMid lor .i^tMU'ral iiso an apunt
whicli uiav, 1 liroii.nh iiupropt'i' usv, t'lidan^vi' lilV.
Fin:
As already direct od, the materials used in wipiii';- away
the diseliar.^cs of tlie siek may l)e Ixiriied in tiieopeii lire-
|)laee, if such tliere be. In ^('iieral, tliis metliod oT dis[)osal
is to be recommended for all sui)stances which have been
exposed to infection, whicii cannot l)e treated wit h l)oiIin^'
\\at(M', and, c(tul(l it be cai'i'icd out in all cases, woulil make
disinfection a \t'i'.\ sinipU' matter. If it is desired to burn
substances suspected (»f bein,^' infected, and there is no lire
in the room, such substances maybe wrapped in a sheet
soaked \\\\\\ Stamlard Solution No. :>, liereaflci- refei'red to,
and in this coiidiiion conveyed to the lire in the furnace or
elsewhere.
BoiJintf Wafer.
Ex|)eriment has diMuonst rated that boiling' in watin* for
half an hour will dest ro\' t he \itality of all known disease
ii'crms. 'J'his is therefore recommended as t he best means
to be employed in the disinfection of all articles which can
be thus treatinl, such as the l)ody-clothini;' of the patient,
the bed clothes, towels. (Mc. All utensils which are used
in the room in the IviMlin.ii- of tlu' pati(Mit. such as plates,
tumblers, spoons, knives, forks, etc., should likewise b(> treat-
ed with t)oilin^' water befori> beiu.ii' removed from the room.
Food itself, not consumed by the patient . should not be used
by others, as it is liable to become infected in the sick
room.
If, as will often be the case, there are no facilities for
treatiui;' articles with boil in.y water in the sick room, they
may with safety be removed to another part of the house
for this treatment if they are carefully enveloped in a towel
or sheet, as the case may require, which has been thoroughly
f:
IIMMN*: #«M«iiwi:tv1
rffll
CUN"l'A(il(»r.S DISK ASKS.
i;:.
soaked with cillicr Staiuhinl Soliilicui No. I oi- Standard
Solution N(». :!. 'rims ciivclopcd tlio_\- slioidd l»r put in Ihc
watoi'and l)oiU'd I'oi'tlic riMiiurrd linio.
L'liloi'idv of Ij/iiic.
This sul)stan('o also calird ( 'I d o li na 1 rd Lime, to \)v cH'cct \\r
as a disint't'ctaut must dc on In- Itcst (|ualilv.and in pui'clias-
iu'j; it onl\' that should Ix- ace'cpltHl w Inch i> cucioii.'d m ,i;iass
hoi tics, as w hen | tacked in [lapci- or w ondrn lioxc--. il i> liahlc
tolia\('so di'torioralcd as to Ix- wortldcss lor disiuh'cl in,L;"
pui'poscs. Wli'Mi disso|\od in water, in Hie proportion of
four ounces to the u'allon. il forms Ihe Standard Solnlion
Xo. 1 . recoil m leaded l»y t he ( 'onimi! 1 ee on I )isiiirecl a n1 s. 'riie
solution thus pre|)ai'ed is to he used ii; Ihe disinfection of
(lischar,i4'es in t'onta,i;ious diseases esp''ciall\' in tvphoid
ri'xci' and t-holei'a. ( )ne pint slionid Ite well nnxed with
oach (lischar.ii'c : after ten minutes disinfect ion is completed,
and tlie contents of tlit> \esse| mav l)(> then safely throw ti
into the pri\\ -\aull or water-close) . 'I'he e\pect(n"ite(i
iiialicr of t hose sick wit h consunipt ion should he dis(diar,i:ed
into a cup half Idled witii this solution or with Standard
Solution No. ;>.
To thoron,i:hl.\' disinhnd a pri\'y-vaidt contaiuini;- hut a
small amount of material. Standard Solution No. 1 shoidd
he used in 1 he [)i'oport ion of one .n'alhtn for each ;L;'ailon (>f
matt-rial ill the vault . When thus disinfecded. thecoiitents
sliould he remoxed. Suhseipieiitly, 1 he material in the vault
should l)edail\- covcrec' with the (\\-v (diloride of lime, li is
onl\' iiecessar\- to employ this iar.i^'e (pianlitx' in solution
when there is reason to helieve that. Ihe \ault is inh'ided, as
with cholera or t\[)hoid fe\er; when it is desii-ed simply to
(leodori/.e it a less (plant ity will |)rohal)ly accomplish the
purpose. The costol' the SoUition No. I is about Ihree cents
a yallon.
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CON'l'A( aoL'.S DI.SKAHES.
Holalitni of ('holriniih'd Soda.
'J\) 1)1! oirfctivc this Sohilioii must, contain at least, tln'co
[wv cent of availal»l(' cliloiinc, and in i)ur('liasin^' it, caro
slionUI !)«' ('X(M'(;is(!(l t-o obtain such a (|uality. This is some-
times spoken of as L;U)ai-ca(|Ue's Soluliou ; but ;is this latter
substance is too weak to act as a (lisinf(H'tant, the name is
liable to mislead and is tliei(>foi'e here not used. The
Standard Solution No. .''>, of t he Coniiuittee, is made V)yadd-
\\\^ live parts of watec to one [)ait of the solution of Chlor-
inated Soda. The cost of this solution is about ten cents a
.gallon. When llius diluted it may be used foi- all the pur-
poses foi' whicii Standard Solution No. I was recommended,
ami is of a sonu'what more a,ui'eeal)le odor, lhou.i;'h morcj
e\|)ensive.
This solution should be used to cleanse portions of the
body soiled with dischaixes of those sick with inf(>ctious
diseases, oi- the hands of attendants similarly soiled.
Bichloride of Mcrcurii, {Corrosive Sublinii)te.)
Is I'ecommended in this circular to be used only in the
tlisiiifeclion of pi'i\y-vaults which contain so much material,
believed to be infected with the .i^'crms of t.Nphoid fe\-er or
cholera, that lh(> disinfection by ("hloi'ide of Tjinu' woidd be
impracticable. In usinf"' this it should be dissolved in the
proportion of one ounce; of Bichloride of Mercury to one
gallon of water ; this (juantily will disinfect four gallons of
infected excremeiital mattei-.
TREATMENT OF THE BODY OF THE PATIENT
AFTER RECOVERY OR DEATH.
When the patient has recovered, he should be first spong-ed
over with the Solution of Chlorinated Soda, diluted in the
proportion of one part to twenty parts of watei' ; and, indeed,
roNTVClnrs DISKASIOS. 177
illirin;;' 1 lie coill'sc «»(" illnc-^s ik (•.■|sinii;il siioiii^ill."-;' nl" 1 lie Imd V
wit li this \-('i'v (liliilc sohit ittii. iiiidci- t lie di red imi ol' 1 he ;ii -
tending" pliysicinii, will Ix' of v;iliif iii |iri'\ fid ini;- llic (>s(';i|>f
ri'om the sui'lacc^ of t tic Ixxly of iiifrd ions iii;il('ii;il. Wlini.
;it't('i' rt'covci'V. Hm' \)n(\y li;is ht'cii lliiis >.|i(»ii.L:tMl . not oiuit-
tiii.H'llie head anil liaii-. a 1 lH»i'()ii.i;-ii wasinii.u' of liic Ixxly wit h
soapandwarni watci' should lollow. and t hi' pat icnt dressed in
clot lies which ha\'c ]ioll)een exposed to infection. This should
take place in another I'ooni than the tun.' occu|)icil duiin.i;-
tlie illness.
Should \ho case residt fatallx. the liody should i)e llior-
oui^'lily s|K)nf;'od with cither Standard Solution No. | or with
No. '.], and then wrapjXMl <'onipletely in a sheet s;itur;ile(l
with one of these solutions, and ciichiscd in a coHiii, uliicii
is to he closed and the iuteriueiit niusl take place witliiii
twenty-four hours, and Ix- st rict ly private. If t he iiitcruient
is to take place at a distance re(|uirin,t»' transportation hy
any other nicuis than a hearse, the cothn must l)e of metal,
Ol' metal liiHHl, and hermetically sealed.
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DISiNFECnoN OK THK ("L()TiriX(i AFTKli l^E-
CoVKin' oii DKATH.
The clothinii- of the patient should l)e t|'(>ated in the manner
alr(>ad.vdescrii)e(l as nec(>ssa ry (In riii.ii' the sickness. Wliat-
cN'cr can he i)oiled in water should Ix' thus disinfeded : arti-
cles which cannot l)c iioiled sluuild. if circumstance's will
permit, he l)urned : all other articles should he left in the
I'Ooni to b(^ suhjeeted to the fumi.uat ion hereaftei- to Ix*
ttescrihed, and until thus treiited. the room and its contents
should i)e closed with lock' and k'ey. to prevent anyone from
onterin.i^-. If it is desired to Iturn any art icies and hicilit ies
for it. do not exist in the Ikmisc. the Department of Health
should he notified and an otlicei' will call and remove the
articles for destruction.
JUJJS
•178
CUNTA(;i<)U.S DISKASKS.
DISINFECTION OK Koo.M AND ("ONTKNTS.
TIm' I'oom, ]i:i villi;- liccti N'iicalcd liy the piiticiit. slioiild
lirst Ix' rimii^iilccl hv l»iiiiiiii.i>' siilpliiir. This ruiiii,u;il ion
should he done iiiuh'!' Ihc siipcrvisioii of I ho |)iiysii'i;iii oi-
soiiMMilhcr intolli^ciil poison. I'pon iipplic.-it i(»n. it will bo
(loiio l).v llio Dopai't iiioiit of Ho.'ihh. Not hi n.-^' should ho ro-
inoxcd from thi' room until this is coniph lod. nnh'ss it has
itoon disiiifoclcd in the inannor alroady (hsciihcd. K\or_\-
lliin.n' 1() l)C I'iiiiii,i;a1('d should ho so opriird and o.\|)()st'(|
that tlio snipliui' rnnioscaii coiiio in coiilact with ail poi'tioiin
thorcol'. All cracks of doors and window^, lire-places or
oIIkm' channels l)_\- which the ^^as ma\' escape, slutuld htv
li^hlly closed, nsiiii;' cotton \\a<ldin,ii' when necessary. Foi»
a room ten feel, in al! its dinieiisioiis- t hat is. one contain-
ing- one Ihonsand cultic I'eet ol air space two pounds oT
broken sulphur and one pound of tlowers ol sulphur should
be provided, and an iiicr«>ase(l amount for lar.^^'cr rooms,
in the same proportion. This (|uan1ity is important, as
less will not so etliciently accomplish the (h'sired disinrec-
tioii. The suli)liur should be put in an iron pot, and tliis
placed oil bricks in a lar,i;(' wash-tiil) half lilled with water,
or in a iari^v coal-scuttle conlainin.i;- wet aslies. This pre-
caution is necessary to |)revent seltini;" lire to the floor,
Avhicli would occur 'I'the pol were placed directl\' on 11i(>
floor or carpel. The vessel con1ainin,i;' llie snlphnr slnuild
not bo one with soldered Joints, as the intense heat would
melt the solder. A pot capabh^ of lioldini;' one .irallon is
about the rii;-ht capacity for three pounds of sulphur. The
pot should be placed in the center of the room ; if the room
is a larp' on(\ contaiiiin.i;' several thousaiul cnbii' feet of air
space, st'veral pots should be provided, distributed at ditler-
«Mit |»oints. Everylhin.ii' beiii,ii' in readiness, sutlicient alco-
hol to nu)is((Mi Iho sulphur should be poured on it. a lighted
match applied, and when it is soen that the sulphur is well
?
'■* ■". ' ". i. '.
(lONTAfUOUS DISK ASKS.
47l»
i^^-iiih'd, tlio I'ooin should hv U'ft and Ww door shut, and all
I'lacks outside, iticludin;.;' the Ucv-liolc, closed i)v paper,
cotton oi" other material. At the cud ol' ten hours the
runii;,''Htion is completed. (Ireat care slKtiild ix" exei'cised
in emptying the I'oom of the sulphur lHuies, as these cannot
be fafoiy hreatlied and are excessively iii'italin;.;' to the ey«'s
and throat. If possihie a window should be opened from
the o)itsi(le, and through this the fumes permitled to
escape; if t his is impraci icahle, all the windows and doors
of the adjoinini;' I'ooms should tie opened, and then the dooi*
of tlie fumi,:;ated room, and throuirh these outlets the
fumes allowed to lind an exit. Thoi-ou^h anin;.;- will
remove the slight odor which remains.
The fumi,i4"ation hein;^' couipleted, all wood-work, as of
llooj's, windows and doors, and the walls and other surfaces
sliouki he washed over with Standai'd Solution No. ;J ; par-
ticular attention hein;^' paid to cracks. cre\ ices and out-of-
the-way places, in which dirt oi-dinarily linds a lo(l;n'ment ,
and from which it. is with dilliculty renu)ved. A sul)se(|uent
wasliin^ with hot water and soap will complete the cleans-
inf:^ pi'ocess. and the I'oom may l)e considered a^i'ain habita-
ble.
ADDITIONAL PREVENTIVE MEASURES,
TO BE EMPLOVHIJ IN THE ABSENCE AS WELL AS L\ THE
PRESENCE OF CONTACilON.
See that the whole house, from cellar to attic, is clean.
Keep the celhn* dry. well ventilated and well white-washed,
and never allow, even for a day, .i;arba,u'e or other filth to
1)0 kept in it.
Open the windows of sleepin;;- rooms every day for as
lon^- a time as possible, and in every way obtain as much
tresh air as possible.
'
4S0
CONTA( i [( )US ])ISKASI<:S.
h \
Unripe or stale fniil and vc-jrelahlcs, and llioso of difTioull
dig-eslion, should Ix- avoided at all times, part icnlai'ly dur-
ing' tlie prevalence of cliolera.
When tlie cliildivn complain of soie tlii-oat. send piompt-
ly for a competent physician ; a few liours* delay may cost
their lives.
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BEVERAGES.
4hi
CPIAPTEIl XIJ.
BEVERAGES
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Bl(ickh('i-r// Corditt/. Xo. 1.
Cook l)lac'kl»tM'i'ii's iiiilil tlu'v l)rt'ak, si rain aiitl to oach
pint of juice add one [)()Uiid of sii,u'ai'. oin' 1al)l('s))()()n oacli
of t'xlraft of c'iovos. nuliiic.u- and (.'innanion. Boil lifttM-n
minutes, when cool [)oui- in a teacu[) of In and v.
BIacJd)err// C'onlinl. So. •_'.
To one ft'alion of pure l)lael<l)erry juice, piil Iwo pounds of
loaf su.y'ar, three talilespoons eacii u\ extract of i-loves.
allsi)ice and nutniei;', two o!" ciiuianion. and one teasixxuiof
^'in^'cr. Simmer .u'eidlx" for t went y nnnutes. When cold.
add a pint of French bi'andy. Black'hcri'y cordial is an ex-
cellent remedy for summer complaint in children, and is
wvy ethcacious and soothiiiii' for delicate iid'ants.
Dewherrit>s. strawl)erries. oi- cheri'ies niako excellent
cordial and may l>e made 1)\' the same recipe
Mint CordiuL
Take fi-esh mint . ])our water over it and let it stand : drain
oil", put what will nearly till a [)itcher in a (piart of brandy.
Let stand overni.ii'hl . take out thennid.and put in more,
continue this for three mornini;s, then add half a gallon of
water and a pound of su^-ai'to the luaiuly. Mix and bottle.
Said to be excellent for sick stomach.
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482
BEVERAOES.
RdHplx'iry \'/iie(/ar. iVo. 1.
Put ripe I'UspbenMi^s in ;i sloi.c Jar, coxcr witli ^'ood cider
viiiegur, uiul let stand ovcj-iii^^lit : strain, and to one |)int of
juice add onc^ pint of su<^ar. J^oil ten niiiiules and l)o1tl('.
Raspberry Vinegar. No. 2.
Put a fi'alloii of ripe raspberi'ies in a lai'^e bowl, pour over
tlu'm lialf a gallon of eider vinei^-ai-. Let stand twenty-four
hours. Pour the li(|Uoi' over a i^ailon of fresh l)ei'ries and
let stand oxerni^'ht. Allow one i)ound of loaf su^-ar to one
pint of juice. Boil and skim. When cold, bottle.
Raspberry Acid.
Dissolve four ounet's of tartaric acid in two quai'ts of
water, and pour it ovei- a gallon of ripe i'asi)l)eri'ies. Let
stand overnight and strain, do nol s(|ueeze. To each pint
of juice allow a pound and a half of loaf suerai'. Let stand
a few days; then bottle and seal.
Strawberry Acid.
Dissolve foui- ounces of citric acid in half a gallon of water,
and poui" it over two gallons of ripe strawberries. Let
stand twenty-four hours and drain tlie liquid oil"; to every
pint of juice add a pound and a half of loaf sugar. Boil, let
stand three days, and bottle. A few spoonfuls in a glass
of water makes a delightful drink.
!<
Lemon Vinegar.
Keep a large jar of vinegai* into which put the lemon peel
not used in cooking. It will always be ready for use, not
only as a substitute for fresh lemons, but can be used to
make lemonade.
rppnTWTT T'T 'Tmi mi iifi f i r" ' it'-
BEVERAOES.
Fdrnicrs' liccr
483
Two i^iilloiis of walcr, one [)iiil of molasses, one pint of
hop tea, one hall" pint ol" yctist. Mix and allow to settle;
strain and l)ottle,
Sodii lU'cr.
Two poniuls of while su,i;'ai', whites ol' ten o,i;".i;'s, two
ounces of la it a I'ic acid, two spoonfuls of Hour, two (piarts
of watei'. and Juice of one lenuui : hoil three minutes atul
llavoi'. When wanted for use. put. in two spoonfuls of the
mixlui-e with half a teaspoon of soda, and till i^lass with
wattM'.
Lemon lU'cr.
CJut thi'ee lar^'e lemons in slices and put in a Jar, with
one pound of su,i;ar, and one ;;allon of i)oilin^' water. Let
stand until cool and add half a cup of yeast; let, foi'nicnt.
Holtle and cork tiirhth'.
V:YV
Beer.
S(>veii .ii'allons of water, half a <;'allon of bran, one-and-a-
half 14'a 1 U^ns of molasses, one i)int of corn, a handful of hops.
Lei boil, take it olf, when cool add a pint of veast : co\ei'
overniu'ht and l)ottle.
(iliiKjer Beer.
Pour two irallons of watei' on two pounds of brown su^ar,
and one-and-a-lialf ounces of cream of lailar and tbe same
of i;ini;ei- ; stir them well and put in a small cask, when
cool put in half a pint of ^"ood yeast and sto)) close. In two
days, bottle and cork: in ten days it will spai'kle lik(^
champagne. If lemons are added they will be found an
improvement.
^emas
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BEVEHA(4ES.
Boil ;i liaiitlfiilol" hopsaiul 1\vic<' as imicli sassafras root in
tvii .:;;tll()iis oj" water: sti'aiii it, and poiti' in, wiiilc hot, one
i^allon of niolasscs. two spoonfuls of the essence of spruce,
two spoonfuls of powilered finger and oiie of ^^round all-
spice ; put it in a cask. When sultlciently cool add half a
pint of 1400(1 yeast. Stop close; when it fei'nients, bottle
and cork.
Harvest Drink.
One (|uarl of water, tablespoonful of sifted i;in.n'er, tliree
of su^''ai', half a pint of vine.i;'ai'.
Orgeat. No. 1.
Make a syi'U)) of one i)oinid of su.i^-ar to one pint of water.
Let cool. To vvevy pint of syrup put one ivill of rose Avater
and two tablespoons of extract of almonds.
Uryeat. Ko. '2.
Boil two quarts of milk with a stick of cinnamon and let
stand until cold, take out the cinnamon : blanch four ounces
of the best sweet ahuonds. pound them in a mortar with a
little rose water, mix them with milk, sweeten and let boil
live minutes. Strahi and serve cold.
iMiilled Cider.
To one (piart of cider take foui' ("i^'.n's, beat and add sugar
to sweeten. AVhen the eggs aie light, pour the boiling
cider on aiid boil : then pour off.
Crab Cider.
Take one peck of grapes, put in a five-gallon cask, fill
with perfectly fresh" sweet cider made from crab apples.
Let stand six months and draw off.
"Will ■m,rrmmmmmmmiimmmm
BEVERAGES.
485
Lemonade. No. 1.
Roll four lemons well, slice thin and sprinkle with two
cups of white su^ai-; let stand half an hour; poui- over
nearly a g-allon of ice water and grate two nutmegs ovei*.
Lemonade. No. 2.
When not convenient to obtain lemons, very nice lemon-
ade vnay be made from lemon sugar, the best pi-ei)aration
of which is Dr. Price's leiiu)n sugar. Put two oi- three
spoonfuls of the mixture in cold water and a few drops of the
extract of lemon, and a delicious drink is made.
Sparkliny Lemonade.
Roll and slice half a dozen leuu)ns, put in a large pitcher,
pour over them a gallon of water, sweeten, drop in a lump
of ice. Pour in glasses and stii' in each the fourth of a tea-
spoonful of soda.
Soda Cream.
Dissolve one pound of lemon sugai- in a pint of water, let
it boil; atld the whites of thi-ee eggs l)eaten to a stilV froth,
boil four minutes, stir, strain; when cold, add four tea-
spoonfuls of lemon extract and bottle. When wanted for
use, put four spoonfuls into a glass of ice water, add to it
one-third of a spoonful of soda, stir and drink.
Fill a quart bottle up to tlu' jieck with new milk, dissolve
two tablespoonsful of whit(> sugai- in water over a hot fire :
add it, with a tablespoonful of good yeast to th(> milk. Cork
securely. Shake ^vell, and place near the fire at a tem-
perature of 95° for six hours, then set on ice. If curdled,
the Koumiss is spoiled.
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(JH AFTER XIJI.
CONFECTIONERY.
To make caiiclx-, l)riii«4' llic svi'ii|) lo siicli a degTOO of heat
lliat Ilic lliioads uhicli i\v()\} IVoni llic spoon wil! snap. In
l)iillin.-- candy, gi'oasi' the hands wilh butlci-; tiour may bo
used but gives an unpleasant taste.
Suijar ('(iiid//. JVo. 1.
Four pounds of sugar, two piids of water, oue teaspoonl'ul
of cream of tai'tar, l)oil o\-ei' a i»nsk lire. I)(> cai-etiil not to
l)Ui'U. Test l)y dropping in cold watiM", if l)ritt le it. is (h)ne,
and sliould be liavored and I'emoved from the lii'e. Pour in
gi-eased plates; when cool pull.
Suc/nr CcohIi/. No. 2.
Three cups of sugar, one of water, w ine glass of vinegar,
tablespoonful of butter, IJoil lifleen minutes.
Smpr Cauflji. No. 8.
Three cups of sugar, half a cu]i of vinegar, half a cup of
water, juice of one lemon. Boil wit houtsth-ing- until brittle.
Pour on buttered dishes and cool.
Surjar Canrhj. No. 4.
Six cups of Avhite sugar, one cup of vinegar, one cup of
water, a tablespoonful of butter, and a teaspoonful of soda
dissolved in hot water. Boil half an hour. Flavor to taste.
rr'' ,15
••'"" — n iiiiiiiii l iii
CONFECVl'KKVKUY.
4,s;
Candy.
Thi'«>o Clips of siio'af, on,- cn\) of vitic.ii-ar, :i tiihlcspoonful
of l)ull.'i-. Klavoi' witli ('\ti"irt of vanilla. JJoil t ux-iit y
minutes. l\)ur in i;'ivasr(l i)latt's lo cool.
Cn^diii ('(iii((//. jS'o. 1.
Four cups of while sii-ar. two of walcr, half of vincfi'ac,
one cup of ci'caui, a t;il>l. 'spoonful of hiitlcf, a piticli of soda.
Let boil until brillie, lake fconi Ihe lirv, and llaxor li^'hllv
with extract of vanilla.
Crcdiii Caiidij. Xo. •].
Two pounds of sn-'ac, half a cup of waler, two lahlespoon-
fuls of vine-ar, one of l.ntlec. J-loil Iwenty ininnles.
Flavor with vanilla.
Lorn on Ccnuhj.
Take half a pound of loaf sn-ai- and a cup of wa1(M-, cook
slowly over the lire, add a tal)lespoonful of xin.-ai-. Skim,
when it threads Ilavor with extract of lemon. Poui- in'
buttered plates to cool.
Ice Cream dundij. Xo. 1.
Three cups of su^-ai-, half a cup of vine-ai', <»ne cup of
water, a spoonful of butter. Boil until it hardens. J^^hivoi-
with extract of v;Miilla or |)ineapple.
Ice Cream Candn. Xo. 2.
Squeeze the juice of one lemo'i into a cup. Boil two
pounds of white sugar, two ounces of butter, one teacup of
water, with the rind of the lemon ; stii- in the Juice of the
lemon. When brittle take oif and pour in buttered plates.
li
i
488
CONFECriOxN'ERY.
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Hickonjnnt (\iiuhj. No. 1.
Two cups of su^Mi', hall' a 014) ol" water, boil until thick.
Flavor with extract of lemon, stir in one cup of hickorynut
meats, tui'n in a larg'e Hat dish. When cold cut in squares.
Hickorijnut Cancli/. No. 2.
Two cups of sug'ar, onee^'^', two tablespoonfuls of Hour, a
cup of nuts sliced fine, mix and drop on bullered tins.
Al in oil (I Citndij.
To one pound of su^-ar take half a piid of water and the
white of one ey^", let stand a short time, then boil a few
minutes, skhn and boil until thick, when l)rittle mix in
blanched almonds. Remove from the lire, stii* and pour in
buttered plates.
Cocoamit Cancli/.
A pound and a half of white sui^ar and one pound of
cocoanut. Put the milk of the cocoanut with the sugar,
boil live minutes, add the grated cocoanut, boil ten minutes
longer and stii* constantly to keep from burning. Pour on
buttered plates and let ha)'den.
llorehouiid Candy.
Boil horehound in water until the juice is extracted.
Pour on sugar and boil until brittle, pour in a butter dish
and mark in squares.
Cream Wuliivis.
Two pounds of white sugar, a teacup of water, boil until
it threads. Flavor highly with extract of vanilla, take from
the fire and stir until white and creamy. Have Avalnuts
pi-epared. Make the candy into small round cakes, press
walnuts into the sides, drop in g'ranulated sug-ar.
....«.■ -.■■■....^.. ^^^ . ^ ^ ^ ^ ^
-- " " nainiii ■
CONFECTIOXERY.
4S!)
Mo/dsscs ('and I/. Xo, i.
Boil molassos iinlil it tliirads. Wlioii donrslii-in so.ia
until thoiv is twice as niiicli candy as Ihorc was molasses
Flavor witli lemon.
]\f(>las.scs Camhj. Xo. ;.».
Boil half a gallon of molasses in a 1wo---allon kettle
When brittle it is done. Pour in buttered dishes and l(>t
cool.
E.vtvn Good Molasses Caudf/.
Three cups of su^ar, two of molassrs, half a cup of vjn-
e^-ar, two tai)lespoonfuls of l)utter. Boil until hj-iltle.
Flavor with lemon.
Butte f-Hcotch. No. 1.
Two cups of sus:ar, a tablespoonful of water a ta])le-
spoonful of initter. Boil without stirrin^^ and pour in 'but-
tered plates to cool. Mark oil' in squares while hot.
Butte r-SeotcIi. Xo. •.>.
Three pounds of sug-ar, a, luarter of a pound of butter a
teaspoonful of cream of tartar, tablespooiiful of extract 'of
lemon ; add sufficient cold water to dissolve the sug-ar : boil
untdbntte W hen done butter a lar^e shallow pan a.id
pour m. When partly cold mark olT in sc|uares.
Centennial Drops.
White of one e-g- beaten to a froth, a (,uarter of a pound
of pulverized su-ar. half a teaspoonful of bakin- powd«^r
Flavor with extract of lemon. Buttei^ tins and drop with a
teaspoon three inches apart; bake in a slow oven and slip
off tins wMth a knife when dry.
■ • ^
1<
'•(I
('(»M'i:( I loNKICV.
I'd/) Corn dnidii.
Boil one ciii) of w liit<' su^'ar. half a cup of walcr and one
1al)lt'S|)ooiifiil of iMiMcr. ('ools iinlil rcadv 1o caiidx', Ihon
slii' ill 1 wo (|iiai'ts of [topped corn : slir imlil well mixed.
\ .,
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^11
■ I
i ttil
/\'/,s.sc,s.
iJeat tlie w Idles of four e^^'^'s loa licm fi'olli. Slii'inlo
half a pound of piil \'ei'i/.ed sii.n'ar. Flavor willi oxii'act of
rose oi' pineapple: I)ea1 nn1il xcry li,i;iit ; then dj-op in
spodufids half llie si/e of an e.u-.i;' on hid'.ered letler-papei':
place in a nuxlerale oxen, as soon as Ihev l)e,i;'in to turn
vellow take them onl.slip olf tlu' pa|)er wit h it knife and
Join the l)ot-lo)ii part toiielher.
Al nioiid M<i(((ri)<)iis\
Blancli and pound to a paste lialf a pound of almonds,
add one pound of pul\'eri/ed su,yar and t he whites of tliive
e.u'.us. Work Avell to^iciher witli the hack of a hii'^'e wood-
en spoon; dip tlie hands into Avater and roll the mixture
into small l)alls, make the outside smooth. Set in a cool
oven for lialf an liouj-.
Hone /J ('(indij.
One pint of sui;ar. two tahk^spoonfnls of watei', half a
pint of strained honey. Boil until brittle. Pull when cool.
Oi' boil lione\' slowly utitil it is hrittle.
CliocoUdv (UinimeLs. No. 1.
Take foni' ounces of ciiocolate ; put it in a sauce-pan with
half a teacup of water and dissolve ; tiien add three pounds
of sup'ar. half a pint of cream and one small teaspoon of
cj-eain of tai'tar ; i^tii- slowly until it will crack. When
done pour in buttered pans and mark in squares.
CONKKCTFOXKKY.
:h
Chocohdt' ('((/((iiu'Ls. Xo. 2.
T\vo,Mi|,s<.r.si,-;,r, l\V(M.|'n,..i;iss<.s, , Mir, Mil, „f mill- |,,.,|c
'■' l">""*' "'■ Hiocol;il,.. 1iil,|..s|M.,.ii|'ii| „r 1, 1,11, T. hull iiniil
niick, slinin- (•..ns1;,,itly. IN,,,,, j,, wrll-hiit ir,v,| ,,;,„s-
when iit'iii'lv (-(,1(1 m;\rk ii, .sipi.-nvs.
'' 'lincolalc ( \ (,'(1)111' Is. \(>, ;;.
H:iir;, ixnuMl or,lH„.u|;,l.. l.inlsni u|), f.„ii' |,.„m,|s(,r sii-
■"'"'• ''■''"■ =' l'<"""l "f iMitlrr. t\\<, cups,,!' milk. |>„| j,, .,
s:ni(r-|);m :uHl huil |,:,ir ;,!, h,,,,,-. Kl;, v,„. u it I, a t;,l)l.-,s,MM,i,
ol <'xU-act „f vaiiill:, ; stir until thick. I'u,„- in l„itt..|V(l
(lislies, and niai'k in s(|iiaiv.s.
Chorohife (Uimiitels. S,,. .|.
Tliiv.' |)(,n,„|s u\ sii-ar, uuv pound .,|' (•li(,n,lat,>, half a
poiiiHl of butt,.,-. <„,.> teacup. )f vin,.,i;ar. tal,lesp.M,nr„| „r ,.x.
tract, of vanilla. I?„ij thick. Pour in butt.Mvd tins.
Chix-dlate do-iniicls. Xn. :,.
One cup .,f inoun su-ar, on.' .Mip ..f .•|i.,<'.,lat.' -rated one
c.ipol n..,las.s,.s„r honey, half a e.ip ..f milk ; l,.,i| thick and
add a tal)lesp.,„nf„l of butter. Flav.,r with vanilla. Wh.-n
brittle |)our in hiilieivvl tins.
(.'hocolidv ( 'mm/ DrojKs.
Oii.« cup .)f .avan,, 1 hive cups. .f whit.-su-ar: In.il ,M,1il
thick \Mieucoldn.ll,ipin lit Mc halls and d.^op in ,n,.|t,.d
cliocolate. Tnm oven uiien cokl.
Two
C]i(M'(jI(if(' Drops
CMipsot su.oar. .,!,.■ .,f,M,|.| ualer: boil fiv.> niinutos
remove from the lir.' and pom- in a dish, st irrin- l„Nskly till
sumciently cool to siiai)e in ImM,. Gial.' iidfacakeof
4U2
CONKPXTIOXHKV.
II
11
I !
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1
I
.1
1
i.
HI
S'^.
(•lM)col;it(« and inrlt, roll 1 he ciiiidy l>;ill in 1 lie clK-iohilc ;in(l
lay out to harden ; IIumi dip in sn^ai' llavorcd uilli vanilla.
CiK'iKumt CardiiH'ls. Xo. 1.
One pint of niilU, oiu' lahlcspoonful of hullur, one .dialed
foi'oanul, thicc pounds of white sujuar. two teaspoonfids of
extract of lemon: hoil slowly until still', pour in luittei-ed
pans and mark in scpiares.
Cucodiiuf Canuiu'ls. Nn. 2.
Take two pounds of su.uar, two teacups of ^j-ated cocoa-
nut, OIU' of ^-I'att'd chocolate and (Uie teacup of cream.
Stew slowly until thick, add a tahlespnouful of butter.
Wlion cool form in little cakes and [)lace in l)uttci"ed dishes
to dry.
CococDiuf l)roj).s. No. I.
Dissolve two pounds of su^ar in the nulk of a cocoanut.
Boil and stir to make ^'I'anulate. t hen mix in the ^-ratcd
cocoaimt; boil ten minutes and pour in buttered dishes; as
soon as cool, roll in balls, drop in su^ar tlavored with
vanilla.
Ca'oanuf Drops. No. 2.
One pound of cocoanut, half a pound of su^-ar, the white
of one e^'^', cook all toftethei', roll in balls and set in a cool
oven on buttered paper.
Cocoanut Drops. No. 3.
One large cocoanut grated, whites of five eggs, one
pound of sugar. Flavor Avith extract of rose. Mix well
together, drop in spoonfuls on buttered paper. Set in a
cool oven until crusted.
i-"l.i >
:!
li,
('()M"K(TI()NK|{V
4!K'.
IS
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11
a
Two pints of brown sii«;';u', lialf a pint of \v;itri'. l»(»il imlil
l)ri111«': jiisl hcfoi'.' it is (lone add ;i tahjcspoonrid ofviii-
v'f^'M'. Pour in but tor dislu's. When t-ool pull and Icrni in
raki's.
Toffle.
A pound of crushed sup-ar and four ounces of l)utter ; boil
them to^'ether, adding* enou;;"li water to dissolve the su^'ai':
when brittle it is done ; liax'e .^-rated t liree oiuices of i)laiu'li('(l
almonds, u\i\ with the candy while on the lire. KeinoNc
and set in a cold place on buttered plates.
I\I('r/u(jn('.s.
One i)ound of ;^"rauulated su^'ar, the whii' - of nine e^'^s.
Whip the e>i'i;-s until very still", then add t lie su^-ar, thor-
oughly iiiixin,!;" it. Prepare boards three-fourths of an inch
thick to lit the oven and cover with thick p;ipei', on tliest;
drop the mixture in larj^'e spoonfuls two inches apai't, bake
a li.i;'ht brown. Take u|) each strip of paper by the two
ends, turn it ^-entl}' over and with a spoon take out the soft
pai't of each nierin^MU>, strew over theui some sifted su^-ar
and >-eturn to the oven to bi-o\vn. When wanted for the
table till with whipped cream. Finely chopped almonils
may be strewn over them before sprinkling- with suyar.
Peanut Cdiidt/.
Shell two quarts of peanuts, aftei- bein^;' freshly roasted.
I'cmove the skins. Boil a teacup of molasses and a teacup
of su^ar toji'ether until hi'ittle, then stir in half a teaspoon
of diy soda, then the shelh'd peanuts. Flavoi" with exti'act
of lemon or vanilla. Pour in buttered plates. When partly
cold mark off in sticks.
m
494
tabt.es of weights and measures.
i
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I
* 1 ■
i ■
1
1.
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!
CHAPTER XLlll.
TABLES OF WEIGHTS AND
MEASURES, ETC.
1 quart of sifted floiu' woi^-Iis 1 lb.
;; cups of sifted sui;-ar Aveii^h 1 lb,
4 teacups of sifted Houi' \veiL;']i I lb.
1 (piaj't of unsifted lloui" weii^'hs 1 lb.
1 pint of soft butter weiij'hs lib.
I (|ua)'1 of eoi'u meal \v(M,:^1is 1 lb, 4 oz.
I ^ pints of su.i^'ai' \v(M,i;h 1 11 ».
•3 coneecu])s of su.ii'ar wei,^-h 1 ll>.
•,'.' Uvu'ups of powdei't'd su,i;ar wei^'li 1 lb.
1 .'> cups (collee) of iiTainilated sui;-ar wci^h 1 lb,
1 pint of l)ro\vn suiiac weii^lis i:! o/>.
•.'.' b'acupj. of brown sutj'ar wei^'h 1 lb.
1 1abl(»spooii of ,i;"i"anulated su^ar is 1 oz.
1 tablespoon of soft butter weiiilis 1 oz.
3 tablespoons of .i^-rated chocolate are 1 oz.
10 egys are wlien i^-ood size 1 lb.
Liquids.
I pint contains in tluid ounces.
1 ounce contains S fluid drachms.
4 tablespoons contain \ fluid ounce.
1 wine-ii'lass (usual size) equals 4 tablespoons.
1 common-sized tumbku- holds 4 pint.
8 large tablespoons are 1 gill.
m
roOKS TIMH TAI}LE.
2 ^'ills arc ^ a pint.
(iO drops arc c(|ual to 1 tablespoon.
Liquid Measure.
4 ^ills make 1 pint.
2 pints make I quail.
4 quarts make 1 y-alloii.
l\'<'i(/hfs.
Apples, dried, I bushel, ;.':> Ihs.
Pork, barrel , 200 ] bs.
Beans, l)uslie], (io lbs.
Butter, firkin, (io lbs.
Peaches, dried, ;):! lbs.
Fish, barrel, ■>{){) lbs.
Flour, barrel, l!)(i lbs.
Siift-ai', bari"<>l, ■.'(>() to '.'.Mi lbs.
Soap, box, ;.■") lbs.
Tea, chest, (iO to S4 lbs.
4'.K)
; M:
('o,>/,:s' Time T<thJr.
Apples, Sour,
Sweet,
Asparagus,
Beans,
Beef.
Beefsteak,
Beefsteak,
Beef, Salted,
Bass,
Beets, Yoimg-,
" Old,
Bread, Wiieat,
(^abliMge.
Carrots,
Moor
r PKKl'AKATtON'.
1
MK |.i t
"i 1.
IK.
'I'lMI-, Ml
DK.pf-iii-.r
Raw,
Raw.
2 hi
1 •
.s. 50 iiiiii
• 5(t ••
Boiled,
15
to ','() niiiiuleh
■> .
• ;;ii "
Boiled,
1
hour.
>) .
• ','0 ••
Boiled.
Boiled,
■1.-,
15
iiiimiti
'S,
• -10 ••
Fried,
^'0
••
•1 '
Fri(Hl,
15
••
■t '
Boil.«d.
35
•'
•f •
15 "
Boiled,
20
••
;{ >
45 '•
B(.iled.
"2
hoiirs.
4 '
Baked,
1
Iioiir.
;i '•
;{() "
Boiled.
BoiK'il,
1
1
* i
•1 "
;io "
15 "
li
496
FOOD IN SEASON.
1 'i
In
Chicken,
Codlish, Dry.
Duck, Wild,
Eggs, Hard,
" Soft,
Eggs,
Eggs,
Fowls, Roasted or
(xame. Wild,
I^aiub,
Mutton,
Mutton,
Onions,
Oj'sters,
Oysters,
Turnips,
Pig's Feet,
Pork,
Pork,
Potatoes,
Rice,
Salmon,
Sausage,
Soup, Vegetable,
" Meat,
Tapioca,
Tomatoes,
Turkey,
Veal,
Venison,
Mode of Prkpakai iun.
Fricasseed,
Boiled,
Roasted,
Boiled,
Boiled,
Fried,
Raw,
Boiled,
Roasted,
Boiled,
Roast,
Broiled,
Boiled,
Raw,
Stewed,
Boiled,
Soused,
Roasted,
Boiled,
Boiled,
Boiled,
Boiled,
Fried,
Boiled,
Roasted,
Broiled,
Broiled,
J'lMK TO ConK.
1 hour.
15 minutes.
1 ho(U'.
1(! mimites.
T)
1 hour.
20 minutes.
20
25
15
1 hour.
5 minutes,
1 hour.
4 hours.
30 minutes.
25 '*
ao '«
20
8
2 hours.
4 "
1 hour.
1 "
5 to 8 hours.
20 minutes.
20 "
Food in Season.
Asparagus, May imtil June.
Beans, string, from May until October.
Blackbei'i'ies, from July until September.
Buckwheat cakes, in winlei'.
Celery, from August initil A])ril.
Cranberries, from September to April.
TiMr: oi-
3 1
;}
>>
o
8
:5
:]
■)
4
2
o
3
;{
3
♦»
o
o
o
1
5
4
;j
1
1
4
3
;j
I)
3
1
n-s
DlGPSTIM..
45 mill.
45 ••
30 '•
30 "
30
30
15
25
30
45
30 "
30 "
30 '•
30 "
35 "
-INC.
iiiii.
VOCABULARY OP COOKIXO TERMS. 497
Ducks, domestic, arc best in June and Julv: wild in
spi-inf."and fall. " '
Fish, as a g-cncral thing- arc hest in condition before spring-
^^^ Geese, domestic, at four or six months old; wild in the
Guinea fowl, in wintei-.
Herbs, for drying-, should be g-athered before nowering-
Lamb IS best from June until September, but is considered
a g-reater delicacy in March.
Mushrooms, August to October.
Oysters are in season from September uiitil Mav
Partridg-es, Pheasants ar.d Grouse are in Ma'rket fron,
September until January, but ar.. best in October and
^November.
Wild pig-eons, September and October.
Pork, should never Ix.' eaten in warm weather
Rabbits are in best condition in November; though in
market all winter. ^
.Reed birds are best in September.
Snipe, in spring- and fall.
Turkey, in cold weatluM-.
Turtles, from May until November.
Veal, should not, l)e eaten in xn-y warm weather.
Venison, all seasons except early spring-.
Woodcock, from July to November.
A Vocabulary of Cooking Terms.
Angelica— A plant used to ornament pastry, etc.
All bleu— Fish dressed so as to have a blue\int.
Atfelles—^nvAU silver skewers.
Au 7iatureI~F]iimly done ; simple cookery.
Aspic— A clear meat jelly for covering- g-ame pies, etc
Assiette—A small entree, or hors (.Vceuvre, or anythin^r
that can be served on n plate.
Au jus— In the natural juice or gravy.
1
i
1
I
MM
f r !
K'
*.'({
498
VOCAHl'l-AKV OF (OOKIXli TERMS.
BccJidnicf — A smice iiindf IVoiii liiun, veal, onions and
s\V(>('t licrbs.
B('i(iu('t — A fi'iltci' dipped in vixix <>!• balliM-.
Bhiur — A I'ich bi-otli oi- ,i;i"i\\' in wiiicli diy nicais uro
cookod. Il is thus made: A pound ol' beef isidncy fat,
minced, pnl over to nicll. willi a sliced raiiol, an ojiion
stuck Avilb two cio\cs. parsley, i^rccn onions, slices ol" lemon
witliont the {)eel oc seeds ; or, if mucli is wanted, two
pounds of fat and two lemons. When the fat is jiielted put
in wattM- made l)i'iny with salt ; and when done keep the
bkiiic for use.
Bain-M((ri(' — A sauce-pan foi' boiling- watei', into which a
smaller pan ilts.
Bard or Barber — To cov(M' with slices of lard or bacon.
Blauvh or l^Jaurhcr — To |)ut meat, etc., into boiling'
water and thence into cold. To blanch by poui-inft- boiling-
water upon jueat , etc.
I^'oiirf/iiiiiotc — A ra</of(t of trntlles.
Braise — A manner of stewing;' meat Avhich .greatly im-
pi'oves its taste by piwentin^' any sensible evaj)oration.
Bndsiere — A bi'aisini;-|)an ; a co|)per vessel, tinned,
deej) and lon^', with two handles, the lid concave on the
outside, that coals of lire may be licaped u|)on it.
Brider — To truss fowls or any othei- meat with a needle
and thread.
Buissitu — A metliod of pilinii' up pasti-y to a point.
BlaiKjueite — A prepai'ation of white meal.
Ba}ie — To extract the bones of birds, (ish, joints, etc.
Bundle, Bnneh or Botiquet — Made with pai'sley and
yoiin^»- onions : wheji i'or extfa seasonin,t;-, bay leaves, tliynu',
sweet basil, cloves, mace, etc. Tied tof>'elher and placed in
soups.
Blanch — To whiten, to i-emove the skin of almonds and
whiten.
Boudin — A side dish prepared with force meat.
■
>*>■— ■iUft.i - iTr».ii»ia '^A "' •
VOCABULARY UK COOJviNo IKinis.
4I»!»
/;o//////-Boef sUnvotl slowly and srivcd uitl. saiuv
/^<//r/-/(' i/t' Cuisiue-'rhc (>utiro iilcnsiis lor cooUi,,.-
r(M|uii'('(l in a kitclieii. "
/><)uiIloii--li'ivm-h .soup 01- broth.
Bisque— A shell llsh sonj).
Broiche—A cake somothin.i^- like buns.
Capilolade--A coninion hash (»!' t)oul1rv.
tt/i'.s/.v— That pail which is attached ti) the tail-(>nd of a
loni of veal : in hcct the same part is called the I'linip.
CiiH't~A hash ol'i^ame or wild fowl.
C()nipic</,ic~A French, sweet yeast cake.
(7oyy//>o/(>-Soiiietimesa|)|)lie(l to IVnit stewed and served
with syrup, and souietiiiies to pi-eons and small birds
stewed.
Consomnu'-A stron-, rich i^ravy us.'d |\,r enrichin-
soups and ^-ravies.
Car<t)ueI—Su^-,xv Imiled until tlie moistur.' is evap.n-at.-d
and then used for ornamental dishes.
Cm///6'— Rich, brown i^-ravy used to coloi-.
Cn,(2Hetfes~Finv]y llavoi-ed minces of IVesh m.-at or lisl,
tried. '
CroiUon~A sippet of fried breail.
Compofier-A disli amon^- the desseil service devoled to
the use of the compote.
Conroinw {i't,)~'Vo serv.« any invseribe.l articl.'s on a
dish in tlie foiiu of a crown.
Court an SJiort—To reduce a verv thick sauce
Croustcutvs-Fvied forms of biv'ad 1o s..rv,> minces oi-
other meats ui)on.
ruissou~Thc m-dnuev in wliich meat, vet;-etables, pasti-v
or sug-ar is dressed. It also means the brolli or raaord in
which meat or fisli has l)een cooked.
Casserofe—A stew-pan ; also a form of rice to be tilled
with iifncafisee or ragout .
Chas.se C'a/e-The liqueur served after colfee.
w
500
VOCABULARY OF COOKL\(J TERMS.
!
Sfifl ■#
Coiijifiircs — Sweetmeats of tViiil and su^ar.
Cuisine-inasquee — Unusually mixed oi- iii^hly seasom.'d
cookerw
Danriolc — A kind of sweet pat(' baked in a mould.
JJaiihes — Meat or fowl steweil in sauce.
I)c\s(),ss('r — To bone.
Dejcihicr a hi fou?'ch<'tte — A breakfast with meats,
wines, etc.
Ik'asert, Enfrcs de — A dish made of pi-ecedin^- day's i-e-
mains.
Dorcr — To bi'ush pastry, etc., with yolk of e^''g' beaten.
Doinirc — Tlie yoll\ of e.i^.ii's well beaten.
Enlrc cote de fkeiif— This is tlie portion of the beef wliicii
lies alontj- tlie lon^'" I'ibs, or those thick slices of delicate
meat whicli may be g'ot from between tliem.
E}ifree — Side dish for tlie first course.
Kntreniet — A corner dish for the second course.
Kscali)pe,H — Collops. oi" round slices of meat.
Espiujuol — A brown sauce used in makini;' many other
sauces.
Eldiive — Side dishes for dinn<'is of ceremony.
Farce — StufTin^'-, or force meat,
Fricandeau — A fancy dish of boned turkey or larded veal
as an entree.
F(ig(/ot — A bunch of parsley (the size varies, of course), a
bay leaf and a sprig- of thyme tied closely together. When
anything more than these herbs is re(|uii'ed it is specified in
the i-ecipe.
FeruUetage — Pulf paste. Ligiit, ornamental pastiy.
Filets ]\[i(/no)ifi — Inside small tilk'ts,
Finaiiciere — An expensi\ e, highly llavoi'ed, mixed ragoCd.
Gateau — A cake,
(ilace — An ornamental paste used on braised dishes.
(lodireaux — Dilferent kinds of force meat,
Glacer — To reduce a sauce by means of ebullition to a
Il
;■ • , I-
VOCABULARY OF (•<JUK1N(; Ti:i?Ms.
no
consistoncy oqual to that of ie.. Wh.-n uvll-n.:ul,. it :ul-
Jicrcs Iji'iiily to the moat.
aiaze-X tliick saiKM« to coat aiiv kind of ,n(>al
Ura. {au)-in or with nu-at, „o! ,nai,:,av. It sioaulirs
that the article .si),H-ili(«(l is dressed wiHi meat i^ravv'
amhner-To,-visi,,ux,[ obtain a .i^iijled tasi... To,- <
like a g-rill.
6'/vm•.^s' jj/VTr^.S' tZe Fonds-Th^y..' arc in cuokini,' tuo verv
chstinct. kinds of </ro^^,^ p/^,,,^ . ,;,. ,i,.,^ ,.,„„,>,-ises sni;.
stantial pieces C.r removes, etc.: 11... utl.,.r ,>in-r. moufrrs
or ornaments; by pieces ,h fo.ds is in>|,lied all dishes in
pastry that form one entire dish, uhriher from i1scomp..si-
lion or f.-.,m its particnlar a|.prara,i,M. : :,.s, for (>xampl..
cold j)ies. Savoy eakes, hrinrhrs, Hnhas. >,afruu.r ,/,' Cn,u'-
P><Wie, etc., while the piecv. un.uUrs, or ornamental pas-
tries, are more numerous,
_ Hors i^amrres-^^^^,,\\ .lishes se.'ved as relishes uith the
lirst course.
./(^/•(/////crc-Amodeofsl.'u-in- ve,-e1;,l,l,.s in their own
sauco.
Lur<](ni~T\\i^ piece of hacon used fm' lardin-,
/^/Y— A layer of anytliin^-.
y.«rr//»r/-^>/y/_A utensil l)y means of whir], meat is larded
Larchirc (lardei-)--An instnuneni of wood or ste.'l for
lardiiii^- meat.
LardiiHj (to lard)-Ins(M-tin- slips of h,,.()n throu-h
meat or fowls. Thin-s larded do not -la/e well Eveiw-
thinff lardeu on the top or surface is call,,! ninm'c
il/f^/?/<— The bill of fare.
Madeleines—Sman plum or pound cak,"s.
iJ/arme/-— Issaidof meat or lish wh,Mi pul in oil or vin-
egar, with strong herbs, to i)r,\s,>rve it.
3fark~To prepare meat to be dressed in a st,-w-pan.
Mask-To covei- a dish of meat with a nu/oiU or any ricli
sauce.
I;
u
mam
h''
502
VOCAliULAKY OF COOKINTJ TERMS.
Mcf/ni/iK's — Siiinll cakes of siiiiar and i"fi'{^.
Miroloii — Meal coolst'd in a lai'i^c slice.
M<ti</n' — Dislics made willioiil meat.
M(<n'n<((l('—'V\\r li(|ii()i' used to slew lisli or meal in.
Miirtelotc — A ricii stew made ol" lisli and wine.
M<ii/()ini(iis<' — Cold salad di'essiii^-.
Meritjuc — Pastry made of sii<:ai' and wliite of e^'^' beaten
to a snow.
XoiK/df — A mixture of almonds and sui;ar.
Notiilh's — A kind of vermicelli.
Noiirn'r — Is to [)ut in moi'c ham, bacon, butter, etc.
Noi'x de Vcaii — The lei;- of veal is divided in three tlistinct
fleshy parts, besides the middle bone; the lai'g'er part, to
which the adder is attached, is called the noix, the Hat part
under rt. fiou.s iioi.v, and the side part contrc noix, etc. The
petifes iioi.v are in the side of 1 he shoulder of veal.
Puilitssc — A fi'rill ovei* hot cinders.
J\u'ii (h' lU'iui'e — An ounce or more of buttei' shaped like
a roll.
/'(iiiin-('s — The nu'ats or anythin.i;- that are I'olled in,
co\ered or cooked with bread-crumbs.
i*(f/p/7/<>/c,s— The ))a pel's in which pieces of meat, etc., are
enveloped and broiled oi; fried.
Piirci- — Is freeing;" tlii^ meat of ncn'ves, skin and all un-
ncH'essary fat .
lYifc — A small pie of oyst(Ms or meat.
f\t>ipie{f('s — Rolled slices of meat.
r((.r<'r— To cover with line crumbs of bi-ead dipped in
buller or eii'i;'s.
yVccc (Jc /iV.s/,s7(//(,c — The priricipal joint of the dinnei'.
PH<(ii--A\\ Eastern dish of rice and meat.
Pi(iue — Is to lard with a lUM'dle ,i;'ame, fowls and other
meats.
Pof-an feu — The connnon bouillon of the French peas-
ants.
VoC.MU'I.Ain' OK ('()<)KIN(S TKHMs.
■.(>;;
Ajt'/e'-— Aliii(.)st. Ilic sanif opt'ral i(»ii as l)raiNiii.u' ; llie oiilv
clillVi'cMice beiiiy thai what is poi-lr luust bi- uiulci'cioiic,
whcr-oas u bi-aise must be doiii' thi'ou^'h.
Po/r7f/r— Soup.
Printaaiere {(lu) — With cai-iy Spriii.^' \(',i;'(>lal»h's.
Frofcferollcs — A kind ol" pastrs' ciTamcd insich'.
Pint — A u'cll 01' tho void h'l'l in the t'cutic of the disli
when anythini^- is served in Die I'ofin of a eiow ii.
Puree — Vegetables, etc., reduced to a pul[) and thinned
with boiling cream or gravy.
Quenelles — Force meat l)alis.
Eagout — Rich sauce or made dish.
Rissoles — Balls of line mince put. in pastry oi- rolled in
l)i-ead-crumbs and fried.
liifdcinienfo — Meat dressed a second time.
/i^>//— Roast meat.
Raii.c — The thickening for '\vhil(^ and brown sauces.
This is an indispensable article in cookery. The l»rown is
foi' sauces of the same color, and the color nui!-.1 l)e ()l)tained
by slow tlegi'ces and watched carefully, ol herwise the Hour
will burn and give the sauce a bittei; taste and s[)ot it with
black.
Releres — The remove dishes.
Rednve—'Yo boil a sou|> down to a jelly, or until it l)e-
comes rich and thick.
Sante — Shaken about while frietl. To mix or unite all the
parts of a rayont liy shaking it.
Serviette a la — Sei'ved on a napkin.
Salmis — Game hashed when half roasted.
Sauce Piquante — An acid sauce.
Sabotiere — A pewter or tin vessel in which are placed
the moulds containing the substance to be frozei;.
Sasser — To stir and work a sauce with a spoon.
Singez — To dust flour from the dredging- box, which is
afterward to be moistened in order to be dressed.
r.(»4-
VOCABULAin' OK COOKLVCJ TKUMS.
II I
J, j, 4
1* !^
Stock — TIk' l)rutli which roriiis t he roiuulatioi) of all soups.
Sorhef- \ sluM'bet.
Sdiicr /itiinivc and rvlonti' arc not the same, nor has tlio
latli>r name, as some cooking- books set forth, txM-n substi-
t»il('(l by the nioclerns for the former. Sauce loiinice is an
iinHnished sauce ; it is of itself a basis for many otlier white
sauces ; but it is in no instanci' served alone as a sauce with
any entree or entremets. Velovte is served with hashes of
chicken, veal, liom/iihs a fii reiiie, eniiiices and entrees of
ijiicnelle.s, etc.
SoKlJIc—Vcvy li,nht |)U(l(Iin,y\
Tourte—A tart baked in shallow pans,
Tnrlnms — Ent i-ees of force nu'at and lillets of f^'aine or llsh.
Tdniis — A fine woolen strainer tlu'oui;'h which to [Kiss
hrolh and sauces.
Tendrons — (Veal) are foiuid near the extremity of the
ribs.
Toiirncr — To stii' a sauce; also to i)are and cut I'oots,
vegetables, etc., neatly.
}'(in)ier — To work a sauce well up with a spoon by liftin.i^
it up and h^tinii' it^ fall.
I'eloiite — White sauce.
T'o/ au rent — Lii^-ht pud' tarts filled with meat.
The above vocabulary contains most of the foreii^-n terms
used in cooking books and cookiui^- j-ecipes. It will Ix?
found useful, and by ri^fei-riui^- to them the housekeeper can
soon become I'umiliur with them.
■>.:': -f'
il ' .:t'
iii
m'M.
POULTRY RAISING.
505
CHAPTER XLIV.
POULTRY RAISING.
Pei'haps no branch of industry wonicn may cn.u'ap' in is
moro ^encM'ally pr()li1al>i(' than poulli'.x' i-iisini:-, ami il is I'asl
attaining- an iniporlanl i-ank amon;;' llic lal)t)i' piirsiiils of
our country. Ever^N' rural ncii^iiboi'liood and small town
have their poult!'y yards, and there are several excellent,
periodicals devoted to yivini^' information upon the subject,
while every agricultural pai)er has its poultry department,
thus instructing everyone in this axocation, which oilers
rare advantages. It gives fresh all', exercise and health
especially to those of sedentai'y habits, besides furnishing
a regular income, for poult ly pi'optMly managed pays a
larger profit in return for th(; outlay made in conducting it
than any othei- business of a similai' nature.
A very limited cai)ital is i-eipiired to establish poultry
raising in a small way, l)ut to be; successful everyone under-
taking the business should be pre|)ared to take care of and
provide for the fowls, or failui'e will be the result of their
etforts. The lirst thing to be considercHi is a sui1al)le
shelter for them. In selecting a location foi- a poultry
house dampness should always be avoided, as it is the main
cause of many of the diseases to which chick<Mis are subject.
A southern exposm-e is best, and the house shoidd he so
situated that it will be sheltered fi-om chilling winds. In
constructing the hen-house plenty of room should be pro-
A'ided, and due consideration should b(> given to warmth,
light and ventilation without exposure to currents of air;
«p
50fi
POULTRY RAISINf}.
ii I
(•((iiiit'clcil will) llic iiiaiii lioiisc llicrc should hr a shed
wlieif fowls call scralcli. ll should Ix' pi'olt'ctt'd as much
as i)ossil)lt' IVoui llic weal her. Poult iw houses should never
l>e low, all |)ossii)|e hei;;ht should lie ^iveu llieiu. If in a
cold climate, waiiuth is l)est stunired l)y double walls, tilled
in with saw-dust. The windows : d bt on the south
EXCELSIOR POULTRY COOP.
side of th(> house and should have ^lass in t hem covered
with wire netting- inside, aud protected hy shutters outside.
There should he openin^'-s n(>ai- t he I'oof for v«Mitilation, and
the lloor should not l)(> too clos(\
A variety of excellent |)lans are ^i' for building: poultry
houses, from which exci'Noue can t so as to suit indi-
ACMK COOP WITH BROODERS AND RUNS,
vidual taste, so lon^" ns they ivii'ard the health and comfort
of the fowls. Pei'ches and nests should be arranged in the
nu)st convenient manner, and always so they can be easily
moved and cleaned. Flat perches are better than round
ones, they should be sutTicient in number so as not to crowd
the fowls, and placed hig-h, as ladders can be made to lead
I'OUI/nn Ix'AISFNd.
Ml?
ort
le
lily
nd
\vd
sad
lo tlif I'oosts; a. wide |)laiil< should he [ilacrd to ci'.lch th
(li'<>|)pin;4\s.
For iK'sIs, hoxcs or half-barrels iii;i\- he used ; \]
lose at'
taclied to the Excelsior poidl ry cooijwill he round \v\y con-
veiiient .
Where the fowN can have \'\\'[' raii,L;'e it is miieli the l)est,
l)Ut it, is iioL al\\iy« i)ract icaiije. When fowls are eonlhied
SILVEU SI'AN(a,Kl) I'.ANTAMS.
to poultry yards lliey should he divided into Hocks of twen-
ty or lldrty and kei)t in sepai'ate yards, poi't ions of which
shoukl 1)0 s|)ad(>(l evei'y forlni;;ht and sowed in oats or^rass.
Shade is a .yreat addition tea poidtiy yai-d, and fruit trees
furnish the best. Coops can be placed in poidt r.v yai'd for
rearing youn,i;' chickens and turkeys, and the Excelsioi" and
Acme poultry coops with broodei's and runs, manufactured
by the Napknoll Poultry Yard Co., Goshen, N. Y., will b(!
i
jjim
■>( IS
POUJ/nn KAISINCJ.
found siipei-ior to any oIIkm- foi- llic purpose, nnd ns near
jx'i'foction in tho way of coo|)s lot- hens and cliicks as can bo
found; they aro provided willi jiests, well ventilated and
li^'lited, so constructed as to he easily cleaned and in every
way calculated to keep the chickens conifortal)le and healthy.
These coops are especially adai)ted lo the use of young-
i.» I
pw®
n-inri-, I'li.i: (iA:\n-: kocsiki:.
turkeys, and we are sure all poullr\' raisers who try them
will besatislied with Ihe result.
After pro])er houses and yards In xc been constructed, the
next thini;- U) be considereil is the best breed of fowls to
raise, and these should be selected with a view to the
'If
I
roil.i'RV i;.\isi\(;.
;.(in
s|)(H'i;il purpose I'oi' wliicli tlicy arc Iccp; . If waiitcil li-r
visixs, soiiit' (>r ilic ii(tli-Nt'1 1 ri's. of uiiicli tlii'i'c a I'c M'\tM;M
vai iet ics. slioiild !»•' chost'ii. if early eliiekiiis are de-^ired.
the breeils thai reallii'i' and iiial iire early aic 'nesl . A llm-
ronii'li kii()\vled,i;e of the petidiaiil ies of t lie ditVenMd bi'ceds
will be found useful, and foi' the ixMielil of those who dt^siit
WIUTK T,KOItOUXS.
•Ill
the infoi'uial ioii we i;i\-e ihe followiiie" deseripl ioiis. lak'en
from llie hesi aut h(-»i'i1 ies upon the sid>jee1 :
Hanihnru's eomc lifst iu the list df layers : of these tliere
a ro six \:irielies: while, lilaek'. .i:'old s|>eeUled. sil\er spe<'k-
led, o-olden and sil\-ei' : l!ie\" will la>' a Li'reater luinilxM' of
ei,^:i's t hau an\" other fnw U. Iiut t he chiekens are suiall. Tlir
I t
It!
I
510
rori/rijv kaisixg.
I
Lc.ii'lioni coinos next, and is wvy iiopiilai' niiioii.:^' [loitll I'v
i-aiscrs. The Hoiidaiis ar.d I'!:i',-k Spanish aic Ihr hcsl
hrccds for hixin.i:' lai',i;t' r^^'s and for 1al)lo fowls; llit'.y ai'e
liai'd_\-, feallicr and mature rajiidly.
Koi* winler layei's and fowls for fall and winter niaikct,
Bi'ahiiias, Cochins, La iiij^sliaiis, oi- Plyuiont h Kecks should
■^i
■ijedflZ!!^:-^
PTA'^TOrTH ROCKS.
lie clioseii. The li,i;'li1 Brahnias are the lar.iiest fowls of any
pm-e l>reed. and on aceonni of their si/',(\ (vrti-eiiie h(>,'iut\-,
.i^'entloness of dispositi(tn and early nialui'ity, rank' lii.tiU in
public fa\'or. 'I'hed;irk r.rahmas ai'e\er\' sinulai, diirei'iii,i;'
cliicUy iu color.
nir
m
POUI/FRV KAlSIN(i. ., I I
Tho P;i rl rid^i'c Cocliiiis coiiu' lirst amoiiL;' tiir ('oclnn
family. Tlicv arc liaid.v. -row fast, and aiv iXddd wihi.t
la.yors. 'I'lic black and while Cochins dilVn- vryy Utile.
While the hnir ('ocliiiis arc juorc valued I'ni' ihric hcanty
than ou.i^'ht else, hcin.ii- indiirciviil layers, l)ut are rccom-
ineudcd as .i^ood mothers.
PEA-COMB PLYMOUTH ROCKS.
Plymouth Rocks arc now derided npon as the hest.
"general utility " fowl U)v all purposes; they are liardy,
f^-ood layers, and sitters, while the (thicks feather and mature
rapidly. The Doniinicpies are nearly llie same, diirei-in.!:^
fioui the Plymouth Rock in being smallei" and having roso
combs.
"SBSPW
.)!_'
I'oii.ruv itAisiNc.
The Wyandoltcs, :i ix-w variety, :i iv very favorably rc-
ceivod, and will hecoiiic i)o|)ulai- as a. fowl of .i^-tMicral
ulilitx-.
Tlic D<)i'l<iii-'s arc l)y many t'onsidfrrd Mipcrioi' to all
otlici- breeds. Ii is claimed llial llieir llc-^li is superior in
ilixor and llicir itoncs heiii-- small t he (jua n1 iiy .>f bi'casj is
.^•reatcr than with lai'xe-boned fowls. 'J'hcy arc inlVi'lor
■f;
»! i
I f
I,'' j)
WVAXDOTTKS.
Inyers, the yon ii.i^- chickens arc lia rd to raise and arc adapted
to a southern climate.
The old-fashioned ,i4'ame fowls deserve a more favorable
notice than th(\v usually ivcei\c. for our i)oultiw \ard av(»
prefer them to all othei' Invcds. They are hardy, --ood
layers, excellent forap-ers, relial)l(> mot heis, and their clucks
are more easily reared than those of any other breed.
-"■"•■■■■■■■■•ill
I'on.i'KV l^\^^l^(;.
i) 1 ,)
The Raiitains aro pretty pels Uw rhiUlicii and ;ni' onia-
mciilal to the bai'ii or faiH-y ptuiU rv _\ a id.
Ha viii.u' select I'd lliel)r(M'd nf tdwls (l.'>irrd . (*nl\ 1 lie lu'vl
and healthiest hens and (•(i(l<s shoidd l>e phicrd in the
poultry yard, if thi'irt.\- otr sprin.u' is (h'.sired. PuiIrN are
the most i)rollt aide roifi^u^. hiii uMially make penr nidi hris.
( )1(1 hens shduUI ne\ci' he kept 1 uo |(»ii,i^'.
goli>i;n I'Mi.isii.
ed
)le
u"e
h]
\S
Laying hens i!" allowed raii.^^-e and .i^-ootl \\-a1('r wili taisc
(*are oC tliemsehcs in snninier. I»n1 if eoniiiu'd nin-^1 he h'd
oil a variet.N" of food in whitdi ne-at and xmn' .n'i\>en t"(»od
should he mixed. Mill; is cxeelk'nt htr fowls. The wilder
maiiaireuient of fowls is nuudi more dilVienlt. Pidlels
of tlie I'ii^'hl au'e should he.ii'in to la\ in ()c1ol»(!'. i!hmi older
heiis will follow if propei'ly \\'i.\ and eared i'<^\\ hut it is
•1i' l
■i>*
5U
POri/rUV HAISINTi
;il).so]iit('ly iK'Ccssat'y lo li;i\i' (•(ymrorlnhlc (niiirliTs, A\itli
suitablo food and cli'iiil<. In \('i'_\- cold \v<'at licr, a Avann
broakl'ast of boiled meal, vci^clalylcs or corn, wilh sci'ups of
meat and red pepper should he .li'iven hens. A\ noon. oals.
corn or small ,nrain shonld l)e scattered down for lliem, and
at luglit a lih(,'ral feedin,ij' shonld he i^iven.
Fowls need water in cokl weather, and when it freez«>s.
it should be given them fi'esh twice a day.
SIIAT5R SPANQLED HAMHUnOS.
P Si?
Green food is IxMieflcial ; oats, cabha.ii'e. chopped onions,
apples, turnips, carrots oi- pai'snips, will answer. Sorg-hum
and bi'oom corn seed are exrellent food for laying- hens.
Bones and shells crushed shoidd be furnished the fowls in
hard frozen w(>ather.
In selectiiig eg'gs for hatching, the freshest and largest
are the best. Sitting hens should have nests where they
cannot be disturbed by other hens. The nest attached to
POULTHV I{A1S1\(,
;>!.>
11)(^ Excrlsioi- (.•()(>}) is cNcrllciil tor sinili.i;- liclis. pi'ol nt iii^-
them as it (U)os Ij-om iiilnisioii. ami runiiNhiii,:^- a Miilaiilc
I'uostin^' place for lioi' and rliicl<s. ll hens aiv sfl lu llic
hen house, use iiesis withoiil I)oU()iiin on a tloor spicad willi
(.lirt, ami lined on llic sides with lia\- or straw, if \crv cold
wcathoi' use feathers. As a pre\enlali\ c ai^ainsl \'ei'juiu
sprinkle sidphur, cailjolic acid, ov tobacco in llie ncsl. it
JIOSK-COMI? l'.I{o\VN IJ;i(iroKNS.
ijr
"
is best to sot Ikmis a1 ni^ht, Uee[) food near tlieni. AVIien
eg'^'s ^'ct l)r()ken in the nest, wasli Ihe olliers in warm
water. During;' the last week of sell in;j;- sprinkle tiie eg-^s
several times with tepid water.
Hatching- chickens by artihcial means is Iteconiiiii;- very
f^'eneral with lar^-e poultry raisers. The ail vantages are
uianv. But to be successful the incubator must do its
1
It
r.i«}
POULTin' UAISlNO.
s/ork t hoi'oiiii'lily and ('coiioiiruall v, and wlicii once put. in
I'Uiinin.i;' oi'dei" should he no more li'oul)l(' Ihan llio hen.
'I'lic iKitcliiii,!;' luacliiuc lluil doi!S not ai)[)i()acli closely to
these conditions is not a success. We know of I>u1 one out
of a iunnl)ei' wow uianulactured that tills the re(iuii'einents.
It is the Perfect Hatcher made by the Perfect Hatchln*;'
Company, Klmii-a, N. Y.
■I r
»' M
i
■ '■ <i
r
IJGHT mJAHMAS,
The .ii:r«>at essentials in successful incubation ai'c pei fectl}'
unifoi'ui heat, unih'C absolute and [)ositive control, a i)erfect
autl (•ontiniu)us a[)plication of moisture in the proper de^-ree
and a Ihorouyh ventilation. All of these qualities are [)os-
sessed by the Perfect Hatcher, the ma na.erenient of which is
very simple. One great dilliculty with ai'tificiaU\ hatched
ammmm
>:' il
I'on.'I'KV KAISINTi
;u i
cliickons is tlic I'ciii'iiii;' of tlimi nftci- llicy ai'c IkiIcIkmI.
'IMic PtM'IVcl Hati'luM' (Mitirrlv docs away willi ihi.s as il is
accoiupaiiii'd b_v a i^)n)()(l('i' for laisiii^- I lie tliicUs. Il is
intended to lake llic place of 1!ie niolhec, and provides all
tlie Avai'uilii and couirorl wliit'li is alVordcd i)\' lliclicn in
broodini4" liei' cliiidsens. It can l)e nioNcd Croiu place to
place ill tlio yard where llie c'liclscns can rnn.
..Ajfr.
DARK UltAIIMAS.
y
et
ee
►s-
Foi" the henofit of ponlivy i-aisors who wish to use in-
cubatoi's, Ave copy \]\c followin.j^- fi'oni TIk' Ponlfrij Record:
"Of all the inventions of man, not one isso invalnahle to
the ponltry raiser, as the artificial hatcher and mother.
The big-ot ry with Avhich many breedei's i-efiise to admit the
practicability of artilicially raising;- their chicks is absurd.
i *
i;
vm^i^
'
rAA
POUT/riiY UAISINCJ.
i
lil
wiicii we coiisidci' llic inimcnsc iiiiiiilx'i' of y()im,n' cliickoDs
wliicli jii'c \-t';ii'ly lost t liroii.i;ii 1 ho si upidity mid iiiii'cn soiling;'
|)('i'so\'t'r;iiico ol' t ho old hoii.
•* A mail who has i)ifd chicUfiis loii.u' ('iioii,i:h 1o know hrt-
lor I'oiiiark-t'd iMH-oiit ly : -(Jod mado 1 ho hen 1o mot lior her
cliifki'iis, and it- would l.c h.|l\' lo think iiiairs invention
roiild ho superior t(j His ,i;i'eat work. I'lidoiihledly ' (jlod
BUFF COCHIN'S.
oi'i.ijrinally intended the hoii to n>ar her oAvn cliicks. but it.
was never intended that a dozen hens with broods were to
be cooped up in a space scai'cely iai'.trc eiiou,i;li for one,
where every stray cliicken is ol)lii;-ed to run a ii-auntk't of
spiteful pecks only to be scalped in the end. Nor do we be-
lieve that nature endowed the old hen with that un-
POULTRY UAlsL\(j.
ii:»
:«Mis
I i 1 1 ^;•
l)r1-
lioi)
Uod
iiidt licrh' inst imi whicli indi
iri'N 1 linii to cal up ;ill t he food
IVoiii llicif liiiii,i;'iv cliicUs, 1<» t f;iii)|i!i' iiiifcfliii^iv imdcr \\n>\
llu'ir weak oll'spnn^;', or lead 1 lie shi\ rriii,-' lit 1 Ir ; Inii-s halt'
a day liii-(»ii,i;li the ra in a lid cold w it liuiit stoppiii;;' to ullcr
tlu'iii I ho protect i(jii of her \\iii,i:'s.
:): :+: .1; * :|: * :):
*' The chicks always have a place ready where they can niii
for waniilh whenever they bi'cuiiie chilled. Fuuil placeil in
I I
^
it.
to
lie,
or
be-
jii-
OriNKA FOWL
the arlilicial mother ,£;'oes to develop the yonii.i:' chicks, not
to fatten ttu' old hens. The yonn.i;' fowls are always fi-ee
from lice and safe from the ravaii'cs of cats, hawk's, etc.. as
well as the attacks of vicious Immis. .\lt(»,i4('t her poultry
ruisin^' is more under control wlieii tin; incui)ator is used
than when done in a natural way ; l)ut in iindertak'inii' arti-
(icial hatching' and rearin.ii' chick(Mis it is well for the poul-
try keepei* to bear in mind that some ex{)ense is attached to
M
t
i
;
1
1
r)i>o
TLKKKVS,
1 his ivH'l IkkI, ;im(I 1Ii;i1 it will niil\- pax' w Iicit 1 licic is a ;;'(>u(l
inarUt't Tor I licir |»r.»i!ii('t'. "
K«'t'|» cliickciis .i4i'(»\\ iii.i;' I'loiu the liisl . Tlif l)i'^1 coops and
runs lor chickens an- Ih" I'lxcclsioi' and Acme, ahvail.v
spoken of, and when used Hie chicks are sure 1o thrive.
Chickens of a .i;()od l)reed. well led and cared I'or I'roni the
lirst, will wei.ii'li I'roni one-and-hall' to two pounds at from
eij^ht to twelve weeks old.
Turh'i/fi.
Many pei'sons are deterred I'roin at tempting' this branch
of poultry raisin;^' on account of the supposeci dilliculty
in attaining' success: ind if properly conducted it is as
easily nitma^'ed as an.\ other part of the l)usini'ss, and
nuich more i»roiitable. 'J'o be^in it is necessary loliuve the
best stock to I'aise IVoin. Small, late or inferioi- hens and
immat lire ,i;dl)l)lers piodiice weak olVsprini;- that die as soon
as hatched. Hens slu.uld be lar,L:e. and if two or three
years old it is best. The standard bi-ccds are now tlie
Rron/e, White and l5lacK- Jlolland and Narra^anset . The
lirst-named are the best and jar.ii'est. They should be
mated in Jannarx- and Kebruary. A t ui'ke\ hen by l)eiii^'
kept up and pro\ ided with a suitable nest can be made lay
wheiiev I' desii'ed. When danger of chilly weather is over
e.ii'^'s max be left in the nest; a hen can cover ei.ithteen or
twenty eii-i^-s. Nexcr set turkey e,i4'^'s in cold xveather, it is
not well to liaxc them hatclied too early. Many |)()ulti'y
raisers set tiirl<ey e.u'ii's under c' is. When the
little turkeys come out do uid rx to feed tliem
for twentx-roiir hours: i loi l>e placed in a.
coop. The Acme coo|) all* ■ oodei ^ well .Mnleil for j'aisinf»-
t iirkeys, as it so t horoiiiihl.v |»rote. is them I'roni dampness;
one will accommodate loi-tx 1ui-k s. The (irst food ^-iven
should be hard-boiled e^'^s chopped, curds am liiead-
''""TWl
rij
Tll^KKYS.
:>L'i
ci'iimhs. A \t'i>' III lie cooked uu',\\ m;iy l>(> ^ivcii cvfry
(l;i\ . Onion lops. Icltncc. cold rice ;md o;il-mc;il is vcr.v
Itciu'llcial. Never iced youii^- 1iirl<c\s willi i;iw food.
Vi'vy t'r('(|uciit t'ct'din^', six orci^^'lit times ;i day is iicccssai'\-,
and M|ton ic^'iihirit \' in this tlcpcnds niorcllian anytliin;^
else I he success of t he 1 nrkey raiser.
Youn^- turkeys must he ke[)t dry and coinroitahjc for tiie
n^-
ay
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or
is
try
tho
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a
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ad-
Mi^
AYTiKSRURV DUAKK.
first ei.y-ht week's, tlicv niiisl ikI l>e r\|)osed to cold or
dampness, hcnc*' the iieeessily for a .u'ood coop for t lieii' use.
A sick 1iirkf_\' is almost sure to die. i)ut. sctnict inies t lu'y
may he saved. Wlieii rliilled, a warm l»ath and a few drops
of \v1iisk,\' will sometimes re\i\-e them. For ,^a|»es they
may h(; tn^ited as chiclceiis.
After thev aie feathered and liave tlirown out Die vv<\ on
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DLTKf=!.
Ilicii' heads tli(\\- arc vcvy liai;(l\-, and may bo allowed al-
most imliuiilcd raii^c. To have fa 1 turkeys 1 hoy must be
woll Cod on corn, g-rain and cookod food.
Ducks, like turkeys, are a paying- branch of the poultry
ROUKx nrcK.
business; not only for their o.cr.Gfs and as table fowls, but
for the feathers they yield.
The Pekin, Rouens and i' lesbury are the principal va-
rieties, and are all beautiful and hardy. Ducks are poor
mothers, and it is best to set the egg's under common hens.
; ' I.; M
(JEESK.
Lit
l^ittlo (lucks arc ha.dy, hiil chill ,-asily and slioiii.l l-r k..,,t
(li-vaiKJ uaciii: llicy aiv -real cat.Tsaii.l can cat aiiM |,i„.. ■
arid- they ai-ca week old Ih.-y slMudd Ix'alh.urd access h!
water, when they will [)ick up musl of theic livin-
( ICC.SC
Geese are easily ivaced and pay well. TJie best known
breeds are ToLdouse, Enibden and China ; the lirst are
i:MBDEy (fOOSE.
the Iar,£-est, but all are -ood. Geese ronmience lavin'- in
February and .Mar.'h and s,>i I,,,,,, w.-eks; the -..slin-s iv-
qnire the same treat nieiil as turkeys: alLTthev are a few
weeks old they will live in Ww pastur.- without 'f IJn-. If
allow.Ml liv.' ran-eand w..|| supplied with water -eese may
be pluck.'d ovovy SIX wc-ks excrpt in vovy cold weather
whou It is cruel to deprive them ui' their leatiiers.
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)24
DISKASKS AM) ItKMKDlES,
/)i,s('((,S(\s (liid Reined ic.s.
Chicken cholt'i-i is the most fatal tliscast' to wliicli fowls
arc subject. Fowls that arc well W(\ and kept in clean
conifortal»]e houses are not lial)le to ilisease. WluMi at-
lacketl lliey lia\e a sleepy tiejecled look, the comb and
wattles lose llieir coloi', the dischai^e is i-'i'eeiiish and tjiev
sta^'.ii'ec as 1 hey walk.
It is very dillicult to save chickens if cholera comes amoii^'
them. The best plan is to kill and icmove fi-om tJie poultry
yard all the sick ones, and i:ive the entire j)remises a tho-
rough cleaning, making' fi-ee use of ilisinfectants, A solu-
tion of carbolic acid may i)e v:'\\v\\ the fowls, also willow
chairoal. The following' icmedies may be given by those
wishing to tr,\ them :
1, Two drachms of calomel in one (piart of corn-nu-al,
FeG{.\ twice a day,
'.?. Powdei-ed chalk, powdered charcoal, gum camphoi",
asafu'tida and cari)olit- acid ('(pial parts. Mix in food.
'.\. Fowlei- s(,)lidioii and a(|ua ammonia e(|ual parts in one
gallon of water,
4, Tincture of iodine mopped in the lhi-oat and nH)utli.
Rou|) is a \'ery troublesome and fatal disease, and isal-
v.ays tlie I'csult of neglect on the part of the poult ly raiser.
It is very contagious and tow Is iulVited should immediately
l»e removed from the others, ('harcoal slioidd be freelv
gi\en. and Douglas' mixture is (wcellent.
(rapes. This gi-eal enemy of the |)oullry raiser is caused
by the preseiuc of minute worms in the wind-pipe. Well-
kept chickens ne\er lia\t> it. '^I'o ciu-e gapes funngate with
cai'l)olic acid, feed i"reel.\ with gailic, and put asafo'tida in
the food.
Numerous other diseases will attack fowls that are(>x-
posed to dampness, exf renu' cold, (ill hy coo|is and inferior
and scant food; but they may all be avoided by due atton-
FKKTIl.ITV OF VAHi>i.
■•-'.>
A correspondciil of ;i poullcy joiirniil slates that on tli(^
eis'hth (lav after the settiiii;- of the hen, each v^xfX s1ioiil(] t)e
examined as shown in the areonipanyin;^" (Mi^ravinu'.
Hold (Nich e^fj' between the eye and the liii-ht in the manner
represented. If the efj-pr he fertile i1 w ill appeal' opacpu* or
dark all over except perhai)s a small poi-tion toward the
top, but if it be imimpre.ii"nated. it will be ti'nnslncent. the
light passiiiii' 1hrou.i:h i1 almost as if new laid. AVithsomc
experience unfertile eg,i;'s can lie (listinjyiiislicd at an eai'liei
1H
tion to cleanliness and warmlli, willi ;^t'ne)'oiis IVt'diny- and
good water.
Fortnitii of K<jus.
A great deal of time is wasted in ponlti'y raisin.u- often i>y
waiting the entire thr«H» weeks for eggs to lialcli hd'oic it
can be ascertained how many <'g«j:s areferlilc 'I'liis poini
it is stated can be determined at a much earlier period.
^"""^aoKs^sBumm
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A snil'l.K CIllCKKX COOP.
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period aiid piadiccd liaiuls can detect them oven on the
roiirlli day al'tec setting-. K.iii;' testers can bo bouf:h1 at,
IVom t\venty-(i\'e cents to two dollars, bnt for all purposes
a liome-JiUKl(> one will be found sullicient. To make it,
take a wooden box lar.iic enoui^h to bold a small Iam|).
There should be a round hole in the top as lai'^c as the to|)
of the lamp cliimney, and hi one side, hi^h enou^'h to come
Just opposite the llame, there should be an e.n'^'-shaped
opening'. The opposite side must liave leather hiiiii'es to be
used as a door throui^'h which the lamp is i)ut. after Avliich
t be room sliould be partially darkened, and tiio lamp
lighted, then if the eg^s are held one at a time between the
thumb and fore-fin.iivr, between the eye and the efii;-shai)ed
openinfi'. the fertih> (\ui;' can easily be disting'uished from
the non-fertile. V>y the nse of this simple testtM- the condi-
tion of the e.iiii's may be ascertained on the fourth day. By
settini;- several bens at the same time and then transfer-
rin,ijr e.«-ii"s from one to am)11ier it will he seen that each
lien will bring" out a full l)rood of chickens.
A Siimpic Chickou Cooj).
Pai'rels are often used for chicken coops but th(\vai'e open
' serious objections, because the hen and chickens are »'e-
moved from the ground. The annexed (Migraving shows
how a barrel may be split in the middle and arranged foi' a
coop very easily a nd elhrti vely. Of course before splitt ing,
t he hoops should be nailed secm-ely near the point where it
A (OXVKXTKXT IIKNXKUV.
.>27
is pi-opo.st'd 10 saw Ihr l.anvl s..tli;,t it will „,.i ,.,„„(' t,>
pieces. 11 will In. Ix-tl.T U, usr wi-,.iii^ht „;,il.s tor this pin-
poso so as 1o clinch lliciu,
J Can It' III cut 1 1 ('intern.
Tiie accoinpaiiviii.C ni-ravin-'s, j^^i-s. i. :.>, ;;, 4 ;,,„i ;,^
show a v(M\v i'.oiivcnicDily an-m.-vd |,..|iih'iv. The buil.l-
hig-, Fig. 1, ii» IGX-.^O feet and K. tVvt hi-h 'to 1lu> peak u{
ELHHlllM
the roof. Fi<2r. 2 roptvscnts the inside as follows : r is the
roosting and general I'ooin, 11 llic egg room, U^v(\ room, dc,
-4, A, A an^ roosts. Jn Ihe recess Ihcic are lluvc rows of
nests one ahov(Mh(i other. :» is a door opening from out-
side Ihe building, <i a door openiti-' from the \vv{\ room I0
tlie recess, invsl-hoxes and roost in- r«tom. Fig. ;! shows
the foj'ni of each nesl-hox 13x-.'<) iiidirs. These boxes are
all movable, so Dial Ihe.vean be arranged as wanled. jjy
raising a hinged board one can readilv examine nests from
m
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r)iis
i'i:!:i)[N(; iiopi'KU I'oi; I'ori/nn.
*•» llicrcrd i»i' c.u'.l;' I'(k)|ii. Siioiild :i licii wisli t(» sit lake oiil
oiieortlic ii('sl-l)<).\i's, turn it end ((M- ciiil, 1 licfelu' [)laciii.i:'
tliL' fiid that is clo.scd up II! the loostiii.u ihxhii. w liirli prc-
VL'Jits t In' <>i lirr Ihmis IVoiii bol liciiii.i;' or aiiiio.N iii.li t he sitter.
It can he so ai raii.^vd that t lie sit t iii.ii' lu'ii can .uo out in a
little yai'd l>v liciscll' and siM'atcli and dust wilhont any
uiiiioyanct' IVoiii tlic rest. The t^j^'j; ai;d feed room lias
slu'lvt's in it, and a lol't wlicrc the Iced is l<c|>t. F\^'. 4
rcpreseiils the roosts two feet a pact made ol' sassafras
l)uuL;'hs. F\'j;. e i'ej)iesenls a ilooriiii^' of hoards witii the
fr.;M;i'
same slant as the roosts, hut placed two Icct a\\a\- fi'om
the roost. The droppings fall on these i)oards and roll
down into n t]'ou;yh at the lowei' end as shown.
F('('<Ji)n/ I/(>i>})('r for Poiilh'ii.
Various d<'\iees have l)een l)rouuii1 out for feeding- poult ry
l)y means of a fountain or hopper. In the annexed en^rav-
in^' is .shown a simple and t'tfeetive arran,i:vment which
almost anyl)oily can construct. J shows an end view of
the hopper. It is 8 inches wide, •,' foet (I inches hi^-h. and :;
feet long-. B is the roof projectini:- over tlu' perch on which
I —11 ^
PI'
DUiNKiNc I'oi'N'i'AiNs Koi; i'(>ri;ri{V.
o^'J
I'om
I'OII
iltry
r,iv-
licli
w of
11(1 :i
liicli
1 he Towls stand uli i If fct di ml;'. T i^ 1 he lid of 1 he rcct'ixiiii:'
li'oii.ii'li raised and ('\hil)i1 in.i;- the ,L;rain. /v A.' are cords at-
laclicd 1() llic pcrcli and lid of llic rccdinL;' Imii-li. / is llic
(Mul l)()a rd of 1 he ix'rcli \\ i1 li a \\cii:iil al ta(dii'd at 1 lie end lo
l)alani'(' llic lid, ollicrwisr it waudd nul clo^c when llic fnuls
lca\'c the |)ercli. // is the |)nllcy and (1 \\\o ridcrnni. The
iiinifcs on t he top show 1 hat it is to l>c ra i^i'd w hen t he hop-
pi'i' i'e(|iiires i'e|)lcnisiiiii,i;'.
When the Cowl desires \vr<.\ it ho|»s upon llif ijoards of the
perch the wciij-ht of which raises the lid oi' the {<'\'{\ l)o\
exposing;' the ^'raiii to \ iew ,
Dr?'i)l:iiu/ F<)ii,iffn'))s for Poujfrf/.
Wlieve there is no rnnnin.u" water on a farm some device
for snpplyinii' cliickens with fresh wattM' constantly is wry
essential. The en.ii'ra\in»4" pres<Mited luM-cwitli shows a
sim|)le way of accom])lishin,<:' this. It is wliat may l)e
termed a liarrcl fonntain and has n snuill tnhe extendinfr
from the cask to a sliallow dish or pan, wliicli should bv
small, so that fowls cannot, .^-et in it and soil tlie water.
Any farme)' ov farmer's boy can const riirt such an appara-
tus as this without ditlicalty from materials always ready
at hand.
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530
TIIK FLOWER GARDEN.
CHAPTER XLV.
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•■iM
THE FLOWER GARDEN-WINDOW
GARDENING-HOUSE PLANTS.
The flowci- fi'anU'u is a soui'co of iniicli ciijoyinoul and
bcnc'lil to llic fainily. Lovo of Moavoi's is a 1asl(> iialui-al to
woman, iiol hkm-i'Iv from mere admii-ation of llic Ix'aiilifiil.
but bocaiiso in tliose " lovoliost of natnic's .iicnis," slic lias
an object whicli repays bci" care and allcniion by ,t;i\iii,i4'
forth an unwearied sueeession of uiiol)ti'usive beauties. 'l\>
be successful witli tlowei's it is necessai'y to have a l<no\\i-
ed.i»'e of tlu'ir proper mode of cultivation ; to ,i;ive the need-
ful information, to liiiide thi' untaui^'ht. lover of flowers is
our object in writing;' this article.
The si/,e of a tlowei' ^-arden must of course vary with
circumstances, but i^vnerally siieakin.u' it should not be on a
larft-e scale, and when thus limited Ihe form should be some-
what re.iiularand have as few lines of circinuference as may
be. Tf the eye tak(»s in the whole outline at one view, the
boundary should be such as to satisfy. A la r.tic enclosure,
where the eye I'an.n'os indelinitely. will admit of nioi'e irre.i^u-
lar shape. The subject of (ififure and boundary merits espe-
cial study in laying- out a 11ow(M' .i^-arden, as much of the
beauty depeiuls on this matter. A .y-reat variety of fi^'ures
may be indul^-ed in for tlower l)cds. Ciicular or oval forms,
squares, lu'arts, dianu)n(ls oi* triaui^'les may be ^-hosen, in-
tersected with Avindiuf;- ^-rass paths and smooth fi-ravel
walks. Ill the design of an ornamental garden nature
M
THK FI.UWKR (J.\li[)KN.
:>;', I
•s is
■illi
»n a
inc-
iiay
ll'C.
;|>('-
tlio
ires
ms,
in-
ivel
til re
slioukl l)e imitated as closely as possible. A Mower , garden,
unless on an extensive scale, sliould he so situated as to
form an ornamental addition to the house. ;iiid when It is
possible to so arrange, it should he placed befoj-e the win-
DOUBLK HYACINTH,
dows, exposed to a southern view. Great attention should
be given to neatness in its care and sui-roundings. The
principle upon which it is laid out should he that of dis[)lay-
ing a variety of coloi- and forms so blended as to produce a
beautiful picture. This is best ellected by l)eds oi- holders
\
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.32
'I'lIK KI/AVKU (iAKI)KN.
roiincd side l).\' sitlf. I'listic sciils iiiav Im- forinocl, over and
ai'oiiiid which lioncysufkh's, crccpci's and <liMdnM's ina\' Im-
trained. WhiM'c space will admit u I'ockcrv loniicd of loii.nh
stones anil soil nia\' he Innlt and covered willi snitai>le
plants. The cultixat ion of annnal llowers is a \(M'y simple
and i»leasaid past inie for ladies and children, who wit li the
assistance of a laborer lor a few days in the Spring' to pre-
pare the .n'roimd, may tnrn a hai'ren waste into a hioomin^-
i^arden. Tlant ini;- seed, t r.ins-plantin^-. w aterin.i^', traininjL;'.
1\in,ij' \ines np and i;-at herin,i;' seed, are all snital»l»' feminine
occnpations, and i-ontril.nte to health. Strict attention
should be yiNeii to the .ii'eneral appearance oi 1 he ijarden ;
walks slioidd be cleaned and replenished wit h fresh .i4'rav«»l.
Box boi'ders and edi^es should be kept free of weeds and
Irinmied twice a year. Dead plants sliould i)e removed.
\ines and tall dowers shoidd be tied to poles or supports of
some kind, all injurious insects should be dest royed and in
warm (\\'y weather thiwcrs should be watered c\o\y e\'(Mi-
ini;-.
Previous to plantin.i;' llowers. eit liei' in a Jar^'e or small
^'arden, t]u> ,>;i-ound should be made mellow and rich by be-
ini;- thoi'0)ii;hly |)repai'e(l, manured and pulverized. I'hesite
of a Mower .Harden sliould be well protected from cold and se-
xcre winds by close f(>nces, shrul)l)ery oi" a compact hed^'t'.
Beds oi' bordiM's should nexcr be broadei' than the culti\a-
tor can reach w ithout tramplin.i;' on them,
I*re\ious to di.ir^in^" llowej- beds c:\\v must be tak(Mi that
the i;i'ound may l/C elevated in the middle: this exhibits
I he llowers to better advantage, as well as ilrains olf the
water.
All kinds of annual llowei- seed may be sown in April
and May in the betis, the earth should be well pulverized
and levelleil, and the seed sown in hills or small patches,
jf eai-ly llowei's are desired a hot bed should be prepared in
Januaiy foi' the tender kind. Some hard^' seeds may be
""•c.
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be
5^:;
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LILIUM AURATUM (JAPANESE LILIES).
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'11 IK I'LOWKU (JAUDKN
|>l;m1»'(l ill S('|)l('!iil)<'i' ;iii(| c-(»\tMV(l wiih strjuv imlil Spriiia',
ulifii llic.v m:iy he 1 i;iiisj»|;iiiti'il ;iii(l will ijiocIikc very
early llowcrs.
Ill ivmoviii,y- plaiils into IxmIs or hoi'dcrs care slioiild he
lakcii to |n«'S('rv(^ soiiif of llic carlli to the roots. .Much
taste may he exereisetl in setliiii;- Ixu'ders of iiileriiiixecl
dowel's to advantage. ]\li\e(l with other lloweis the
various Uinds of hardy hiilhs may i»e planted in clusters of
ei<4ht <»r ten inches, 'J'lie dill'eivnt kinds and colors may he
diversilied so as to display, when in hloom, the greatest
possihle variety of shades and contrasts.
Hardy, I)u1Ikjus roots slioidd he planted in October or
Noveml)er, and if properly protected lhron.uli the wintei-
will enihellish the iiaideii in Spriii.i4- with theii' eai'ly, lli'st
llowcrs.
Tender, liilxii'ous roots sh(»nld he taken np Ix'l'ore cold
weathei-.
Rose hushes and slinihs are essential to the completion
of a Mower ,i;-ar(len, 'J'hey ai-(> all |)erennial. The tall
varieties should he pla.iited in the hack pai't of the ])orders,
tlios(> of lower "growth in the centre. Bushes require an
annual {n-unin^', at which time all irre.i^iilai' and superlliious
l)ranches should lie cut out, J\Iany kinds are raised from
the seeds, hut ai'e more commonly propa.i^ated hy layers
or cuttinit's. Like other plants tliey recpiire ^-ood and
propel' care. Where |)roperly selected a succession ol'
beautiful Mowers may be had from eai'ly Spring- until
All! limn.
To inci'easo rose bushes or tlowerins' shrubs by layers,
di^' around the plant, then with a sharp knife cut between
tAvo joints throuii'h the stalk on the under paj't. make a
slit, (\\<x a place in the iiround and insert the cut part rr(uu
one to thi'(>e inches deep, keepin,y' the hi'anch perpendicular
and the slit op«'n. Kach layer should he pe.u;\u-ed down with
a hooked stick to keep it in its proper place, as well as to
11 IK ii,(»\\ KK (; \i;iti'.N.
,».i.>
|»i'c\riit the cut pail IVoiu iiiiitiii^' wln-iicf llir rodis I'oiiii
l\»r t lit' yoim^' plants.
l-JiuUliii^' iua.\' l)f prrfoi'iui'il on lusrs ; ilir Itrsi time is
1 1
IIVDKANOKA l'ANlC'n.ATA (iUANDlFl.nUA.
late in tlio Siuiinit'i', as the buds aiT llicii mat iiitiI. so lliat
the bai'k parts lively from the wooil, which is csscntkil 1o
Llie ftTowth.
! I
ji
Hi
;^
lib.;
u;
.l.)0
THE KJ.OWKK (iAUDKN.
I)
ccicliioiis sli)-ul)s iiKiy 1)1' ti';iiis|)laii1tMl at aiiv lime after
tliey lose llicir loavub, and beloiv llu' buas he^^iii to cxpaiul
OIIINESK CHRYSANTHEMUM.
in S|)i'in,y:, provided tlu' ^^round ciui be brought iuio yood
condition to receive them.
-»-t.v«»""
AVlMxm (iAHI)K.MN(i
r>,u
S|)iMii,<4- pniiiiii^ slioiiid l)c ;i11('ii(l('(l lo hrfmc ili.« Imi(1>
)('i:iii lo fisf
S
oiiK' \»M'\- \ i,i;'(ti'(Mis slniil)N and NJiirs f
(liiirt' SiiiiiiiK'i- |)i'iiiiiii,!4' ill order to lliin oni voiiii,^- sli
.sii|»('rliuoiis wood and to trim the bi'aiieht's.
0( M
HAV-WINPOV ■ Til IM.AVT PLATFORM.
It' insects |>re\;»l mt lo^es or l>iillt(»iis plants a fiinii^alion
with tobacco will soon destrov ilie little pests.
II nuhti* (inrilcniinj.
Nolhin/u;' r'ontril>ii1(>s mon- to the |ileasiir<i of tli(» niotlier
and chihircn. coiitincd to tlic house l»v im lenH'iit weat-hcr
lit
I
533
AVINDOW GARDF.NIXO.
Iliaii a few nowci's in llic window. Ycl many fail to h.^ve
tluMii, Ix'causc tlicy do not understand llirif |)i'()|)rr mode of
cullui't'. Kiowci's k(>|)t in lli(> pai'lor oi- siltin.n'-i'ooni win-
dows ai\' more fi'('(|urn11y ivillcd l)\- icindncss than iic^-loct.
T!'(; tcnipcrat HIT of a room in winter need not bo kept more
than ten de.iirees alK)V(> fi-ee/inii'. All plants should t)0
|)Uicod wiiere tliey can liave li.ulit and sun, without bein,<^
exposed to frost. Air, heat and moisture ai"e essential to
the ,:,'-|-owtli of llowers, l)ut, they should l)e yiven with disere-
tion. Tn severe, cold weather the_\' should i>e kept from the
external air and watered vev\' spariiiii'ly. and then early in
th(; tnoi'uin^" of a mild, sunny day. Plants should be kept
free fi-oni decayed leaves, and the eai'th at the top of the
pots should l)e some times loosened to a moderate depth
and i'e|)lenished with a portion of rich com|)ost. If possi-
ble, plants should be kept in a window havinj:^ a southern
exposure, it is a ;;i'eat mistake to keep a room too warm,
the te.npei'ature should be about foi'ty defiToes, and the
room should l)e liu'ht and aii'y. Modei'ation in the use of
water is of the utmost importance, AVatei- will attract
frost, ami plants kept in \\\o house can absorb much mois-
ture, and conse(|uentl\' ai-e i' Jured by excessive wateriiiir.
Air should be admitted whenever practicable. House
plants re([uire piunin^v, and the best time for it is soon
after tney have i\o\w tloweriuft'.
The c\Utureof l)idl)ous roots in the window is \i'vy easily
nu\nai;"e(l, provided th(\v hav(> plenty of lii^'ht, and after they
have done ^^'rowini;-. no wat«'i'.
All bull)s at a certain period of the year are in a dormant
condition, at wiiicli time they need no water. Roots in-
tended lor l)looinin.i;' in |)ots durini;' the winter, should be
left in the open air as late as possibU', and when removed
to the house .civen pltMity of sunli.^-ht. Hyacintlis lul
other l)ulbs intended for iriasses should be j>laced in them
about the middle of Novemi)er, the glasses beins" lirst tilled
It
639
ily
('V
■ «
Int
hi-
ll )C
h\
11(1
|i)i
id
AMARYLLIS,
!
1
54(»
w i.M>(»\\ (; \kI)|:mn(;.
1 1:1
f Ml
with water, so lliat llic l»(>11om of the Itiill) may just touch
the watei': then [)lace theiu Toi' the first teu days ni a dark
rooui or cedar to pi'oniote tlie sliootiii.i:' of the roots, a I lei*
whicJi exi)ose tlietii to t he lii;ht of tlie sun as much as possi-
l)le, tlicii' color will l)e more beautiful. The water shoidil
Ite chauivt'd w lieue\fr il l)ecomes impui'c and should iiexcr
he allowed to \'\-rr:o'. Forced huli)s ai-e seldom woi-tli
preserving;. \\'\-y line liyacint lis ma\' l»e,i;rowii in tlie pa r-
loi- by takiii.i;'a quautity of moss and placin.n- it in a ]ar;:;e
tin !)o\ in w hicli t he l)ull)sare placed in ( )ctol)er; by wat(Min;;-
freely, l»eaidiful flowers will be |)ro(luced.
Kxotic plants, will lhriv(>tlu> l)est in a temperature and
soil similar to that in which t hey wert' ^row n, and it sbould
always l)e furnished t hem, siicb kinds of eartli asarosu)Uit)le
to the dill'ereiil species may be colh>cted from heatbs and
rocks, with iea\es of trees, etc., and laid W(!t to decay i'or
flit lire Use.
The (alia Lily and tbe di lie rent \ariet ies of IvhodocU'Udron
need rich soil, and vi'vy free waterinu' while in bud and
tdooin.
When ( ieraiiiums are in full bloom lare should l)e taken
not towel the folia,t;"e or tlo\v-'-> but while in bud watei
slumld he freely applied. '
The shiflini:- of lioust; plants i'e(piires considerable attcn
t i(m and jiidunient. as some plants, if ke|)t in too lari;'e pots,
will sustain considerable injiiiw'; therebtre in such cas(>s
where the librous roots have spread arcnind t he pots nothing'
more is necessar\" t lian to rub olf the outside mould, and
then to sui)sliliite fresh compost f(M' the roots to run in.
Such plants as have tln^ I'oots matted around tbe pot,
will, in many cases beai' reducin.ii'. If the matted roots are
carefully ivmoved, and the plants shifted into .n'ood fresh
compost, they will soon take root and .yrow freely; but it
will be necessary to prune olf all surplus braneln's pre\ious
to re-pottiny them, and to shade them foj a week oi- ten
ii
n
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cr
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it
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l(Ml
VASE OF rANSll>.
542
TIVDHANrJEA.
(lays: [jicccs of l)i"okeii [tols should Ix' laid over llic (»|»(Miiii.i;-
ill till' bottom of the pots to (.'iiabio tlu; suri)iiis moist in-c to
diuiu olV.
From tlu> rort\i,M>in^' considiTations it is cvidenl lliat any
woniaii of oi'diiiaiy industi-y may ha\(> a llowci- irardcii
(luriiifJT the siimmci' montlis llial will alVoid licr pleasure
and liealth-^i villi;- exeivise, and al'tci' it. lias passed away,
and the clioeiiess days of winter eome, can oniament her
siltin,i;'-i-o»)iii window with bndsaiid blossoms thai will make
the lireside bii^'ht and happy.
Hudrdiuji'a.
'i'lie i;raii(l panicle llowered ]Jydran;j:ea is one of tli(^
really valuable and desir-'' 1. clioico shrubs. The leaf is
somewhat like a Weiii'ela and tlie sTowtli ij;'eiierally more
like that shrub, as it makes a i'a|)id, iipii^'-ht. spreadiiii;-
growth, sti'ony and vi^y-orous. 1o al)out eiii'ht. or ten feet
liit::h. It may and should be, howe\-er, kept at, from two to
lour feet liiiih. Its Mowers arc borne on the ends of the
present year's shoots, and vary in leniith from three or
f(»ur to nine or ten inches. Th(^ loA\er buds of the i)anicle
<»pen first and continue until som(»times ther«> are over one
hundred ilowers, [lure Avhite, on on(> panicle. It blooms in
July a.nd August.
t..
JdjKiii Lilii-s {Li I ill III Axnitnin).
Japanese Jellies are always greatly admired; their largo
size, lovely form and charming colors phice them among
the most beautiful Mowers. Lily bulbs should b(> j)lanted
(|uite dee|), say not less than six to eight inches. Unlike
most tilher Ilowers they do not need strong ground or
manure, but thrive; l)est .n a partially shaded situation,
sheltered l)y shrubbery and other plants. They are entirely
hardy, and need no protection in Winter, though in exposed
iOCi
,11
:a.\
CPl.MSdN ( .\1;NATU».\S.
I I'
r)4t
DOUr.LK HYACINTH.
situations it is advisable lo li'ivr a sliii'lil rovoi'lns" of loaves
or coarse lillcr uiicii coiivouiciil . JJlit's increase in si/,t>
and boaiitv Willi a.ye, and should be lel'l imdisi iiibed IVoni
vcai" to \'ear. ^Vllell the best ell'ect is dcNired, we recoin-
luend plant nift" one (»!• 1 wo dozens of a k'iiid. rather than one
or t wo each of sexcral kinds; they are \i'\-y desirable and
always ^;i\(' satisfaction. They can l)c planteii in .spring-
or fall as preferred.
Double HijacitiHi.
A .ii'ood, ricli and deep soil are r(>(|nisites, almost as indis-
pensable as .tro<H.| healthy bulbs. It is t rue t hat line blooms
Avill be produced from f^'ood bulbs e\-eu without any soil;
but for open air culture, and when it is desii-able to keep the
bulbs nior(> than one season, a .u'ood rich soil shciild l>e pro-
vided. This should b(> compos(>d of leaf mold, old dei-ayed
sods and cow-ma nni'e, also well rotted chai'coal and sonio
wood ashes, should be added to sandv soils, if thev can be
readily obtained.
The main thin^;- is to make the bed rich, li^ht and pliable.
Hijilnoigcd Pauicihdd (iraini/Jford.
This plant is now the most popular sumni(>r flowerin.fir
shrub, and is a wonderful [tlaiit when properly a'rowii. Tt
needs all the sunshine it is possible to ^ive it, and should
be planted in rich soil and Avell cared for. Tt is on(M)f those
shrubs that ii'(inires ])runiii.u' after the leaves fall in autumn
and before it conim(MiC(>s t(^ ,i:'row in 1h(^ sprin.ii', cuttinir
back to plnni}), \V(>11 ri|)eiied e\(>s. With such treatment it
is then always Xi'\'y haudsome. Its immense panich's of
flowers of creamy whi1(\ sliadiu.i^- to blush and ]iink, last
for weeks in perferfiou. Flowcrinii", as it does, duriuiz'
Ang-nst and Se]»teniber, it is one of the most desirable
shrubs and forms ;i ma^aiificent object on the lawn.
o45
1)
n
HYDHANOEA.
i
•i
I
r.4r)
('irKVSAN'>'>IKMrMS.
i:
t "I
f
vl!
-:)
\)
'i.
Cr/ni.soii ( '((riKtlioiis.
Evt'iyonc likt-s ("ariiat ion I'iiilv^: llicy iii-c highly valii-
iil)l«' for b()ii(|iM'ts lilt' voar round. Thr llowcu's aiv hir^^c.
with Ix'anlirnl, l)ri.i;lit colors and \<'rv swrcl cloNc-likc
rra.^'i'aiu'('. They ar(> not entirely liartiy. hut l)looni all
suiMiner in open «;-r()uii(l ; and if potted and tal<en in-doors
befoi'o very cold weatliei' lliey will bloom linely in winter.
Tliey aro nice bouse plants.
Chrt/sniiUtciiiiitna.
Tbe ^'reat sensation tliat this interest in.i;' class of plants
has created Avitbin the last few years is wontlerful, and yet
it is not sill-prising- wben we look at tbeui in their .y-loi-y, as
the liowei-s ai'e not only beautiful in coloi-, but their fantas-
tic forms and shapes are, to^etber with theii- i-it-h and
various shades of color, i-eally a study of ai-t. Besides
this, chrysanthemums are last in.y-. Wben all the summei-
ttora has ^-one to rest in (-onse<iuenc(^ of the eai-ly Jack
Frost, this lovely (pieen of autumn (-omes out tlefyin,^'
triumphantly tlu; early and late fall weather. These de-
sh-able consideiations to^-ether with their nominal cost
make them one of tbe favorite (lowers. The ^-reat im-
provement of late years in coloi-, size and foi-m of llower in
all the di(Tei-ent classes has brou.ubt the collec-tion now up
to hundi-eds of distinct varieties, from wliicb one may
easily make a choice selection.
i
;!;?'■
ProhSJf.
The Pansy is a popular flower with both florists and
amateurs, .^-iving abundance of bloom until after severe
frosts, endui-infJT our hard Avintei-s with safety, and greeting
us in the eai-liest spring with a profusion of bright blossoms.
It will flower better in the middle of the summei-, if planted
where it is somewhat shaded from the hot sim, and espe-
f.u^'""
PANSY.
54;
•■i;illyifr..n.ish,.(lu-i1hao,>od,s„|,,,horu.in- l,„t in -.In. ,
;"..>' siUialhMi will o-ivt. ii,„. „,,,-.^ ".">it,n almost
=;:? ,p::;;:-^-{;;; £;H"
s" as to l,av.. plants i„ ,,|„ss.„n .luring- tl,,: , ■ ^ '
f^.'<'cl.s sown ,n :, ,■„„! ,,|,„-,. in Jun,. c^' Julv ' iu . 1
liMve ffood flowers Iho ph„lt must, I,,; vIkoioms ■,n r'.l-
;;;iml .-.-owtl,. Yot,n«. plants ..ivc U^ Z^^ Z^^,:
Oia worn-out plants should be rcplaood.
rr
IMAGE EVALUATION
TEST TARGET (MT-3)
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1.4
1.8
1.6
Photographic
Sciences
Corporation
'..« WFST MAIN STREET
WEBSTER, N.Y. 14580
(716) 872-4503
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548
BEE CULTURE.
(JliAi'TKll XL\a.
BEE CULTURE.
i
*;.
There is no pursuit wliicli olTcrs i^'i-ealei' iiKluceineiits to
woiiit'ii lliaii l)('e cuitui-e. Tliei-c aic many wlio arc con-
iincd at iiousehoJd occupal ions, excluded a ^;'reat portion of
the lime tVoui the aii- and sunsliinc to llie ^'I'eat injury of
llieir liealth ; to sncli this iuancli of industry is especially
suiled, as it fui-nislu's the ic(|uii'ed amount of exercise and
;l recompense foi' all laboi; [)eiformed. Eveiy family avIio
have n ;4-arden should keep hees, if only one swarni, to
furnish lioney foi- the table.
Aftci" oees are oiu-e located vei'y little expense is i'e(|uii'ed
to keep them in .u'ood condition. The hi\es shiudd be
placed on tiu; south side of buildini^s in the shade of some
ti'ees, where they will be protected from the moi'uinii' sun.
J^^ach hive sliould ha\e a separate stand and should be scl
three feet apart, takinii' care to have them perfectly level.
Like almost every t hi n,^' else, bee cult uiv has nuule .yreat
proi^ress durin.n' tln^ last twenty \ears. Under the old
method bees requir<'d a i^'reat deal of attention, and the
pi'olits at best were small and uncertain, tuit l)y adopting
any of the new, well-ti-ied s^-stenis considerable prolit will
1)0 derived.
A swai-ni of bees contains one (pu'en and thousands of
woi'kei's, and in summer a limited amount of drones. The
(|ueen is the only fully tieveloped female in the SAvarm.
She never leaves the hive except on two occasions: When
BEE CULTURE.
549
IcMding" a swarm, and when a tew days old to nieol the
niali' l)ee hi the air.
The hfe of the (lueen averag-es Ironi foiir to six' years.
Tlie (lueen has a stin^\ yet may be 1i;ukI1(h1, tor she will not
use it, unless in coml)at witii a lival queen. She i-eeeives
mai-ked attention from all tlie nu'inhers of hw family.
Everyone raisin.i;- bees should seei< to IxH-onic familiar with
the aj)i)earance of the (|ueen. Tlie workiii.i;- bee is smallci'
than Die (|U(vn, and on it devolves all of llic labor. 'J'lie
drone is the male bee ; swai-nis should not be ])ermit1ed to
raise a iai'i^'e mimber of them, as it tak<'s a ^-I'eat deal of
honey to I'ear a brood of di-oiics, and still more to suppoi't
them in idleness foi* three or four nu)nths.
Swarms with pi-olille (.luecns increase rapklly. If a .G'ood
harvest of honey is desii'ed. it is necessary to have early
swaj-ms to colh>ct it in the pi'oper season, and to do this
eai'ly, breeding- must be encoui-a<;'ed. Upon this subject we
cannot do belter than give the following- plan of a success-
ful bee raiser :
''How to control swarming is truly an important ques-
tion. I believe that the successful controlling of swai'uiing
is the key to success and proht in l)ee keeping. If swarms
are desired, arrang-e in early spring- to have them issue in
the swarming- season. When no swaj-ms are wanted, we
turn the ^vhole force of bees to storing- suri)lus honey in
suiall giass boxes thi'oug-hout tlu^ entire season, and having-
no swarms, yet have the same inci-ease of bees that would
l)e gained if they swarmed. Then all of the bees woik a1
storing honey ui boxes, instead of swarming- out, if Judi-
ciously fed, and furnished with ample box i-oom. If it is
desired to have the bees swarm, keep them condned closely
to their labors in the central or bi-ood section of the hive,
which may be clone by poi-tions. If the swarm is wanted to
come out at any particular time, r-emove the old (pieen ten
days before the swarm is desired. The bees in the hive
hi
I?
550
BKK rULTUltK.
!:;.
will in iicaily cyvvy instance, construct queen cells im-
iMe(li;il(>lv, to i'e[)lace the loss of llie other (|ueeu. A1 llie
• ■ailiest possible moment tlu'v seem lo realize fullv Iheii-
loss. Tliey usnally coiistruct a number ol' cells, lliev will
hatch in about ten days, and then swarms will issue. If it
is f)refei-i-ed to ]ia\'e no swarms veiy early in the spring-, put
iti the boxes and ^We the bees access to them. By this
coui'se but a small proportion will swarm."
It should be plain to every intelligent person that in oi-der
to receive the larg-est profits from bees they must be fed-
It is as nec«?ssar3' ^^ i^ •« ^<> f^nnl our domestic stock.
Many plans for feediuf^- are given, the following is
highly recommended :
"The fii'st warm days in spring-, mix corn meal, with rye
meal, equal parts, and place near the hives. The bees will
cany this to their hives in considerable quantities, it a nswers
as a substitute for pollen oi' bee bread, and is essential in
forwarding the increase of bees in the early spring-. Later,
feed sugar, prepared by adding two cjuarts of water to
eiglit pounds of white sugar, with the whites of two eg'g'S
stirred in; boil g-ently and skim."
Feeding- may be discontinued as soon as nature furnishes
a supply of food. Almost every tree and plant yields honey
to some extent. In hiving- bees, it is necessary to under-
stand how to proceed, and all trouble may be avoided. If
the bees after coming- from the old hive luive clustered on
trees oi' bushes, place the hive on a table oi- stand, raise the
bottom of the hive a little, so as to allow room for them to
enter. Shade the hive well. Saw the limb or branch on
which they have clustered, cai'ry it to the hive, and hold it
down to the stand, as near the entrance as possible, slightly
shake the bees o(T and they will at once go into the hive,
and the work is done.
Bees usually swarm between nine and one o'clock.
There are other points necessary for the bee keeper to
BEE CUI/rrKK.
551
study, but in a work of so liinitcd a iiatiifo as this, it is iin-
[)Ossih]e to embrace tlH> whole subject, Practical experience
will be found an excellent teacher in this depai-tnient of
woman's work ; as climate, situation and other circum-
stances will make a difference in the mode of mana^-emeiit.
In conclusion, we would say while we do not wisli to hold
out inducements, oi- encoui-a.^-e false Iiojk'S that will otih.
load to disap|>ointnient, we deem bee keepirii? a very profit-
able employment, and one that Avill yi(>ld ample retui'n for
the labor and time expended in pursuing- it.
is
'sam
552
SILK CULTURE.
u .
11, ,::.(.
I 1'
iili
CHAPTER XLVII.
SILK CULTURE.
In an ai^'o when self sustaiiiitii;- einployinent for women is
attracting' so iiiucli atteiitioji, evei\\' btaiicli of woi'k suited
to hej' especial use is rey-arded with interest. For many
reasons the cultui-e of silk is well adapted to the require-
ments of women and children, but as tlieorists have done
mucli harm by fabulous calculations as to the pi'olits of
sili\ culture, in i;-ivin,n- our views upon the subject, we desii'e
to inii)ress on the minds of all those wishing' to en^'age in
this bi'anch of industry, that the pi'olits are not lai\i;e to
the individual, tlioui;'h it adds vast wealth to the nation
[ji'oducin.n' it, for the reason that it can be pursued by the
Inunblest and poorest with \'eiy little outlay.
Anotiier error rci^'ardini^' the rearin.u' of silk-worms is,
t hat tlie\- are no t i'oul)le, foi' it I'eiiuires l)oth time and atten-
tion, if prolit is to i)e derived from them.
In this article we have notsi)ace to yivi" a len.i^lhy treatise
on this interesting subject, but will endeavor to convey the
most impoi'tant information required foi- beginners. There
arethousands of families in the south who would gladly add a
few dollars to their annual income by giving light and easy
employment for a few months in the year, to the aged and
the young who have no other pi'olitable occupation. The
mothers and daughters of the farm who devote April and
May to the i-aising of cocoons may not earn as much as
the fathers and bi-others in the cotton, corn and tobacco
SILK CULTURE.
,).)..
ri(>lds, yet if thoy make soinclliiii^' to add lo the ,i;-(Mi«'ral
iiic-onie, it is im[H)r1aiit . as it provides laboi- 1o tlios(3 iikmu-
bcrs of tlu? family who liiM't'loforc had iioiic. 'riieii tlic
ivariii,^- of a few sillc-woniis each year does not interfere
with liouseliold duties; the thiii'y, llowtM'^'ardm and poultry
yard can all be as sueeessfidly conducted willi or without
sill\-wornis. Therefore silk culture oununcnds ilself to
women and children as an occupation of an intclli,i;eid. and
moral hearin.i;'.
The silk-woi'in is the larva of a small moth known as the
mulbeny silk-worm, aiul exists in four dillVrciit states — the
og"S', the larva, chrysalis and adult. The e.i^'i^-s should Ix'
procured in cold weatiier, and kepi at a sullicicntly low tem-
perature to pn'\'ent them hatchin,i;' until the food is itikIn-
and weal hei' suitable, then they should l)e kc[)t at a regular
heat, sa\' ']'>'. when they will begin to hatch in live or six
days. The leaves of the white nudberi'\' or ( )sa,ge oran,u'<'
nuist then l)e gathered anti [)laced near the litt le insects.
which should be in shallow paste-l)oard boxes. Mosfiuito
netting- should be placed lightly ovei- the feeding boxes,
and fresh leaves placed on them. The little worms will at
once crawl through, and they can thus be removed fi-om tlie
trash and dried leaves.
Fresh leaves should be gathered two or three times a day.
or as often as they appear wi-lted, the firmness of the co-
coons antl texture of the silk depends greatly on the fi-e-
quency of feeding, hence attention should be given the
matter, the first feed should be given at foni- oi- (i\e o'clock
in the morning, aiul the last, at eleven or tw(>l\-e at night.
Care should be taken to spread the leaves evenly, so that
all may feed alike.
As the fifth or sixth day approaches, signs of the fii'st
moult begins to be noticed. Tht^ little worms begin to lose
their appetite, and some dark spots appear above the liead.
Feedmg should now be discontinued, and the boxes made
""IP
:>:a
STLK (T'l/rURK.
\i ',
■*■ kt
as el ('III 1 as p()ssil)l(\ no food sliouUI Ix' ,i;'i\'(Mi mil il 11 icy lia\ c
cast llic skin, w lien copious feed sliould be rcsuincd.
Tho space slioii Id now he increased, as it does not do 1o
crowd tlie worms. The same treatment should be i;i\eii in
the three succecdin.n' luoults as in tlie fii-st one.
Great care should be lak'en to avoid sudden clian.ii'cs in
the tempei"iture of the rearin^j;- loom, which should be kept
about 80".
After tlu.' last moult the worms will be^in to shrink, be-
come restless and throw out silk, and the t i-a ys shoidd no\v
be placed convenient . the worms will immediately mount
the l)i'anches and commence spinning", in two oi* thre«! days
the work will be comph'ted. and in six or seven the chrysalis
will be formed, and the cocoons i-eady for .n'al heriiig'.
Various modes of chokinii' the chrysalis are used. Hteam-
ing' is best . exposure to the hot sun, the easiest, bid it is
best lo dispose of them to the reeling- establishments befoi'e
siiU'ocation is necessacy. as llu'y have t)elt(M' facilities for
the work.
Wliite o)' l)lack nudlxnay leaves ai'e considered the best
food foi' the silk-worm, but it i>. now a well estal)lished fact
that the Osage oi-ange is (juite a.s good for the ]niriiose. It
ma\' be ^vell to state here, tliat th(> common I'cd or native
inurberj'\-, is wholly unsuitiHi for silk-worm fiuxl. If tlu^
limited information given in thisai'ticle is found insiidicient,
extended works on Silk Culliire may l)e ol)tained jiom any
bookseller oi- publisher.
f i"* -4%
'%\ I
T\
1
II '
lllllijil;
Appdfitl ii.s for llreediiKj Si//: Wonii.s.
The accompanying engi'ax ing shows an arrangenu-nt for
breeding silk-worms contrived 1).\- a Swiss gentleman, which
it is stated works well practically. The Mulberry trees are
grown as standards and headed down to a heig-ht of three
feet so ;is to resemble tht^ rose. They are pruned every
spring, the object being to secure t he formation of a num-
sii-K ( ri/riiih;.
b(«r of .voun^r slioots will) fiv.h, ini.l.r l.-;i v,-s ; ! 1,,. ,,|,|,.r
liai'sher leaves not. beiiiy- .suitable lor ih,. r„o(l „f Hu- ^oullli
APPARATUS FOR BREKUIXfi SILK-WORMS.
silk-wonn. Over the head of the tree, as will l)e seen, is
(ixed a hood or cover of wire gauze and canvass about three
[:.t
* tf
•■jBan^tsww
■■■•ir-*-^*..*.*.
I ri •'
i
SII.K ('UI/I'LltK.
Ict't ill (liainrlcr. tiic \<>\> and Woltoiii Ix'iii,!;' niadc of fine
canvass. 'J'liis hood i,s slipiicd aroiiiid the Iniiik oT llic
1 !•('(', so as to |)i'('\iMi1 iiijiirv 1o the tree as well as CjU'itss
of IIm' worms or iiii^'rcss of olhrr less desirable insects.
'I'lie silk'-worms are placed on the head of the t ree t liroiit:!!
th(> upper oixMiiii.u' of the hood, which is then carcfiillv
enclosed like t he l)ot toni. Two stak'cs. one Oil oitlier side of
the t ree, are I hrust into t he .i^i'oiind, and t h<' liood is fastened
to them to seciii'e steadiness in i he sprinii". The worms
are hatclied natiirall\' a1 the same time that the sIxKds
makelheii' ai)|)ea!'aiiee, and when t he\' have iH'arly eaten
the leaves of one tree 1 hey arc transferred to another.
Thirty trees and ten hoods will rear silk-woi'ins enoii,i:li to
secui"e an ounce of e.u'.^'s. It will he observed that this
ai'ran^'enient only contemplates the rearini;' of worms in
the open air. in a state of nature as it were, the .ii'i'eal
object: l)oin.ii- to secur(> healthy e,i;'.ii's and a robust rac<' of
worms. This is only practical in the South.
FOLDIN.J NAI'KIXS.
.).)(
CHAITKi: XIAIM.
FOLDING NAPKINS.
While a ^touI many ('inploy napkin rin^s for lioldiii--
naplvins, others profcr to have tliem foklod neatly in various
styk's. Illustrations showiii,!;' a variety of ways in wiiicli
napkins may he folded ai-e presented on [ya^v T)")!!, Of
course, to fold a napkin neatly in almost any style it must
be starched, so as to have the requisite de;e-re(^ of stiirncss
to preserve the form in which it may b(> an-an.i;-ed. Th(>
folding- must also Ix; exact, that is, it will not do to crease
the napkin and then attempt to smooth it out, and attenipl
to fold it ovei- dillerently. because an untidy job would
result. Napkins are sometimes folded in a way to admit of
a small bouquet being- inserted foi- each plate.
The Star and the Rose.
These patterns require full-sized napkins, wliich should
be perfectly square. First lay the napK'in Hal on th(> tabl(>
and fold the corners over so as to meet in the middle (see /;
/ '
11 '
558
FOI.DlNfJ NAPKINS.
1). Without tiii'iiin.u: 1 he ii;i{)kin repent \ho process'(/? 2).
Now tiiiii the na[)Uiii over ami fohl the eoi'iiers a^-ain so as
to meet, in the eeiit re (/^ 3). Turn the napkin over a^ain
and repi'at the process (7> 4). Turn a^-ain and i-e|irat.
Now one at a time, turn the corners of the under si<h^ half
way l)ack. Tliis forms the star. The rose is made hv
insert in^L!;- the linger in the last fold and pulling out the
corners into squares.
i: i'
^ I'
f l\
The Mitre.
Fold the napkin so as to make three equal parts length-
wise, as in C 1 of the engravings, turn the two ends over
to meet in the middle, as in C 2. Now fold the cornei-s, as
in C3, double the folded napkin undc^r lengthwise, and C \
will be the result. Bend the left hand bottom coi-ner to-
wards the right hand and tuck it into the inner fold. A
similar fold receives the right hand corner on the outside.
The Collegian.
Fold the napkin so as to make three equal parts length-
wise, as in D I of the engi-avings, lay horizontally on the
table and turn down each end fi'om the middle, as in D 'i.
Now turn the napkin over and roll up first one and then
the other long ends, as in D '?,, and fold them under so that
they may lie side by side, as in D. It will sometimes be
convenient to fold the napkin into four equal parts instead
of three.
The Neapolitan.
Fold the napkin into three equal parts lengthwise, as in
the preceding directions. Place it horizontally on the table
and fold the upper thickness back upon itself lengthwise.
Now turn the napkin over and proceed as with Collegian.
DIFFEIIEN'T WAYS OF FOLDLXU NAPKINS.
''Vt-5SMS!Bi«i-is«i!*«9a».«»iK^
500
K()LI)L\(; NAPKINS.
The F/irl or F((n.
Fold 1h<' napldii into three ecjiml [):ir1s leiif;'tlnvise. Tlieii
plait or fold in e\-eii ]>laits to and from voiirself across the
breadth of t lie clot h. 'I'he plaits should he from oiie-and-a
quarter to one-and-a-half indies in width. Press them
down firmly and ins<'i'l one end into a lar.ii'e wiiK^ ;<4-lass or
tumbler, and the other end will spi'ead out and form a fan.
We present otlier illustrations for foldin.u' naplcins, which
the reader, who has mastered t]i(> foren-oini;' directions, will
have little ti'ouble in comprehending'.
11 i
it'''
COOKING SCHOOL.
5G1
('TfAPTP:!^ XTJX.
COOKING SCHOOL.
Of kite years a <x\va\ deal niori' interest seems to lie taken
ill cooking' than foi'nicrly. ( 'ookin,ii' Seliools ha\e !»i'cii
formed in New York aiul otiief pkiees, aiitl may [XM'liaps hf
said to have exercised a \'ei'y Ix'nedciai intluenee on the
I'isin^' generation of young housekeepers. Some of the in-
structors seem to tlirow a sort of charm about the matter
of fact metliods of cooking, giving to the art a fascination
wliicli tloes not usually belong to it.
Ladies will waste their time ovei- fancy work, and yet
allow their families to suH'ei" before they will go into the
kitchen and learn liow to cook practically, so that they
may be able at least to givt; intclligerit tlirections (^'en if
they do not wish to do some moi'e themselves.
Everybody enjoys a good meal, projiei'ly cooked, and nice-
ly served, and yet how indilVerently in many families where
dependence is placed entiivly upon ordinary cooks, are
these things done.
One dilhculty witli the rtnipes often found in cook-
books, is that inex[)erienced housekeepers ai'e una 1)1*^ to
comprehend exactly wliat shoidd be done with them.
The ingredients of coui-se they can obtain, but how to
use them, that is, the successive steps in tlie operation
from beginning to end. they do not undei-stand.
In the New York Cooking School the instructor entei's
into details so that wIkmi she anal^
the
carefully
recipe
almost any intelligent person can comprehend every step.
562
COOKING SC'IIOOl..
u
1 !■;
II
!::f"i!
Foi" twaiiiplo. ill the rccipo for miinius. sIk' says: '•Dis-
t'liai'^'e .N'oiii' c-ook' it" you calcli licr Itcal iii.i;' llic <'^'^'s up
slowly. K,i;';4"s iiiiisl fisoaiul bi-couica c-ivuiu ; 1o accomplish
this they must lui\c air forced into them, iiiid air camiol he
i'oi'ceil into thein withoul a xioieiit sirugyle. It' the cook is
ig'noi'ant, explain to her that when she handles th(> o^-^--
beater, she must g'o to work as thou.^h she had undertaken
r I' . I
riANDV I'l.oli; SUITER.
to wallop a cook twice her size, and never stop until the
es'g's coine to the top of the bowl."
She says, in relaliou to cream of tartai- and soda, foi-
which preference is expressed o\-er l^akini;' powder. '" Dis-
solve your cream of tartar and soda in cold water, not in
hot; in hot water it elfervesces too quickly and the g'us
g-ets away. It is this ^'as that the muffins want to make
them rise."
563
the
COOKING SCHOOL.
In this school, the tp'U'iw>,. .4 +
la.' article «he i goi, . u m- t^ " "" "''"'' "'" "^"•'i'---
° ^ tomakcMI,,.,, the quantity of euch
DOUBLE BO,t..H POR OOO^o K.U.K. ..v„ ,„o„,,„ ,,,„ ,,^^^^
II
■
1
r»r»4
roOKlNfi SCTKV)!,.
1
I'
•
ft '.
i: V
I! It
r 1 ,
iii_:;'i('(lii'iil to he used is ,l;i\(MI. Allci- tins slic explains llic
iiat lire dl' racli iii.ii'i'cilit'iil and wiiat pail i1 islo pci-j'orin in
the (iisli to 1)(! pi'('])air(l. The in,i;i*'(lionls aiv carcrnllv
iiiixcci l)t foi-e t Ir' ('\i's (»t 1 he class, aceonipanicd li_\ a I'uii-
iiiii^' lire ol' explanations, so thai when tlie eaUe, biscuit or
miillin is reatly I'or the o\en. each pu[)il I'eels tiial she could
do the same tiiin.i;' lici'sell', allhoiii^'h slie \\ould pfohablv fail
the lirst lime ti'viu^' at least.
J'ai'ticulaf attention is i^'iven to the mamiei- of putting-
liiin^-s together, and the necessity lor coiubiiiiug exact
MEASURING CUPS DIVIDED INTO TIIIRnS AND QUARTERS.
(
It ■
quantities as far as possible is especially dwelt upon. In
the matter of e.^'g's, where the^' var\' in size the other quan-
tities should also vai'y in piojjortion.
Among- the utensils used are two tin cups nuirked by
creases so as to shoAV a (piai-tei' of a cup, half a cup, three-
quarters of a cup, or one-thii-d of a cup, of any ingi-edient
which she may desii-e to nieasnre. (See illusti-alion above.)
Another useful utensil usually unk'iiown to the ordinary
kitchen is an artist's palette knife or spatula, which is a
knife with a long and \v\y llexii)le l)]ade, both edges of
cli are alike. (See page ijti."),) The llexibility of the
iii
COOKIN(J SC^IIOOI,.
5fi5
l)la(lt' t'lKiblcs tliocooU to conronii llic liliidc to the curved
sides of a bowl ov disli. so as to reiiioNc all of the doii^li oi'
othoi- substance sticking' thei-eto. Tiiest' spatulas can be
prociu'ed wherever coufectionei's* ^ooiis are sold, or per-
haps ill hardware sio/es generally.
When somebody asked a (|uestioii about the exact
c|uan1ity of a tablespoonful, it was explained that while
spoons vai'ied in size, a tablespoonful wasecpial to four tea-
spoonfuls, and the fact was demonstrated by dij)i)ini^ up foui
teaspoonfids of water and pouring' it into the tablespoon.
In bakin,*;' cake, when it is found that the top is bakin*;"
too fast for the bottom, fill a large baking oi- bread pan
with watei", and place it in the oven on a grate or shelf
over the cake so as to cool the top and allow the undei'
side to, it might be said, catch up with the top. The
SPATULA FOR REMOVINO DOUGH, ETC.
In
Lian-
»^y
ree-
ient
ve.)
ary
a
of
ithe
method of telling whethei- cake was done or not was suf-
ficiently novel to be probably unknown to most cooks.
After removing the cake from the oven the inst ructor placed
it to her ear, and stated that during the ()[)eration of bak-
ing, a peculiar surging sound could be heard, which was
caused by the escape of the steam tVom the minute cells of
the dough, and that wIumi it had baked sulliciently, this
sound would cease, or would be very faint.
In introducing" the butter into the lilling of one of her
cakes, she added a small |)ortion at a time, taken with the
point of a knife from the tablesi)oon used in measuring it,
stirring- it in until all was added. Tliis method was pursued,
it was explained, to prevent the butter from oiling, as it
would do if added all at once.
-t
5fU]
COOKING SCHOOL.
If';
f i i!
i !* .■ '
• ' t''i,'
Tlic method pni'sucd in roiiioviiit;- cal<o from the pan
to cool, is sliown in the three a('c(>m|);iiivini;' illustrations,
Fi^-ui-es 1, 2 and '.'>. A piece of tin considerably lar^-er llian
the pan in which the cake is baked is pi'ovided. This is
placed on top of the pan, as shown in Fii;-. 1, then by a
quick movement the pan with the tin is turned upside
down, wliich leaves tlie cake lyin^ upon the tin, as in Fi^',
;*. Then bv i-eversin^' the pan the cake is placed on the
bottom, as s^'own in Fii^-. 3.
A double boiler is used foi" cookinf^- filling- for cake, and
also for frosting', as shown in illustration on page 503.
METHOD OF REMOVING CAKE FROM PAN TO COOL WHEN DONE.
Fia. 1.— SHOWING POSITION OF HANDS WHEN TURNINU CAKE UPON THE
FLAT TIN.
It is somethinjO' of a knack as every cook knows to separate
the yolk fi'om the white of an egg-, and do it neatly and
with dispatch. The artist, in the illustration presentcnl
on page ')(]<), conveys a very g-ood idea of the manner in
which this operation is performed.
The method also of ''creaming butter" as it is called,
is shown quite plainly in the illustration presented on page
570.
The flour sifter used, is probably not very much difl'erent
from a large number of similar siftei-s in the market. Tlie
illusti-alion on page 502 shows it quite chnirly.
^»?l.'.»l
iiU
f
CRU:MrETS.
567
Cnnnpots.
In makinpr crampets one qiiai't of flour is roquii-od, ono-
aml-;i-half pints of water, oiiu tablespoonful of sail, onc-
foui'tii of a cake of compressed yeast. Dissolve in three
tablespoonfuls of water and three tables[)oonfuls of melted
THE
Fig. 3.— sHowiNO cake turned out on the flat tin.
butter. Mix the flour, yeast, water and salt to^-ether,
beatin.^- the whole thoroughly. In the morning put in the
melted butter, half fill muffln pans, then wait until the
mixture rises to the top (it will take about half an houi-)
and bake half an hour in rather a quick oven.
Or, the mixture can be made just a littU' thinner and
baked in rings on a griddle, as shown in illustration on
page 5G8. Many people make crumpets with milk, but
irate
uid
Mited
ler in
illed.
\W^
?r(
e
■nt
The
Fig. 3.— SHOwiN'f} cake on pan in process tp cooling.
you do not get the same sweetness as is the case when
water is used. There is a great denl of sweetness when a
mixture is made with water, especially when yeast is used.
Yeast changes the character of the milk. When yeast and
eggs and milk and butter are used in bread, it always has
a sort of cheesv taste. The fermentation causes this.
r:
'i
m
5(58
SOFT MOLASSES GINGERBREAD.
Flannel Cakes.
To make these, take one cup of Indian meal, two cups of
Hour, three cups of boilinjn' milk, one-fourth of a compressed
yeast cake, or one-fourth of a cui)ful of liquid yeast, one
tabiespoonful of salt, one tablespoonful of su^ar, two table-
spoonfuls of butter. Have the milk boiling- and pour it on
the melted butter. When cool add the floui', salt, su^ur
and yeast, which has been dissolved in fom- tal)lespoonfuls
of water. Let the mixtui-e rise ovei-ni^ht and cook the
same as ^-riddle cakes. Indian meal I'cciuires a very
thorough cooking-. In the Fall and in Winter these Flan-
nel Cakes are very satisfactory for breakfast.
BAKINO MUFFINS ON A GRIDDLE.
m
!l
Soft 31olasses Gingerbread.
In one of the lectures, the instructor took occasion to des-
cant enthusiastically on the merits of some Soft Molasses
Gin^'erbread. Her remarks on this subject before the
class were something- after this fashion: "I am g'oin^-
to yive you a recipe for something- not down in the
prof^'ramme. I want to tell 3'ou how to make Soft
Mohisses Ginij;'erbread. The idea suggested itself to me,
because I had the sour cream and the time. Take six
cupfuls of Hour, three cupfuls of molasses and one cupful of
cream — it will be better if you can have it sour, but sour or
sweet will do — one cupful of lard or butter, two eg-gs, one
teaspoonf ul of soda, two teaspoonfuls of ginger ; you can
H
SOFT MOLASSES GLNtJKUHHKAD.
5t)0
list' iiioi'c Of less ^•iii^'or as voii please, aiul, of (•(Mn'st>, yon
can make lialf Ihc (luantity laid down in llic nde. 1 will
oidy makoa puition. Last Si)rin^' 1 was up in NCrnionl.
Tiioy have noon dinners there, and a ^ood many lit lie,
old-rashioiu'd dislies are provided, and they used to have
Soft ^lolasses Giiii^ci'hi'ead. It was pei-fectiy delicious."
Answerini;- a <iuestion of a pupil, slie said: "Thai i1
was very larely that a little ei^-^- more or less would do any
harm in anything. In some things it might, hut. vcvy
ii
SEPARATING THE YOLK FROM THK WHITE OP AN EaO.
rarely. With butter tlie case is dilferent, you have to be
very can.'ful in measuring' butter. When you use sour
cream be a little more generous, if you choose, in using the
soda."
In reply to a question as to the ri[uantity of soda to iDe
used she said: "Be generous in your teaspoon ful, that is
all. In New England, when you want to express the
greatest degree of slowness in a person, you say they are
as slow as cold molasses. If you have ever tried to pour
cold molasses you know it is a sticky, slow substance, and
!J
1V
» I.
I !'
"'
, i: I
1,
■,11
i ' 1
i
' 1 ' '.
1
1 .i ■''
1 "4
570
SOFT MOLASSKS GIN(iKHi;HKAD.
il will ;ilu';i.>s din,:;' lo youi' l)()\\l, aiul \ on will iilways liavt;
a ^•[•eatdcai left, hut if you will lay it on llic l)ack pail of llur
I'ang-c Of in souic olhcr warm place, you will he easily able
to remove all of il Iroiu its i-eeeptacle. Very lew people
except those who are accustomed to usiu^- sour creaui or
uiilk yvt them rijulit (>vei'y time. Whei'c; they use uiilk or
creaui so uiuch you will lind that they ueaiiy always brin^
ou cakes which seem to be just rif;ht. I thiidc tlu're is
nothiu,^- uiore delicious than sour cream, luilk or butter-
milk, iu uiakiug cakes, etc."
METHOD OF H()1J)1N(; SPOON AND BOWL WHEN CJREAMINO THE BUTTE1{.
I :t
r '■
■'
liii[ V
■ ';
mm
i 1
In reply to a question of another pupil as to the quan-
tity of soda to be used with sour milk or cream, she said :
"It varies g-reatly. In cream or milk that has been kept
an ordinary lenp-th of time a teaspoonful of soda to a
pint of cream Avill ansAver, When you use molasses, of
course, the molasses itself being- more or less of an acid,
\'ou would use a heaping- teaspoonful of soda. It must
depend always on how sour the various ingredients are
which 3'ou propose to mix. It is very difficult to give
people rules for sour cream or sour milk."
mm
mtmm
m^
CHOPS AND STKAKS.
571
[TYM.
luaii-
Ikopt
Ito a
of
icul,
mst
are
cive
Chopa and Stcdks.
Almost ov(M"'.vbody is fond of a rliop oi- sloak if it is
properly cooked. It is in cookiiift" as in excrythin^ else
pj^ople arc always straining;' aftci- soniotliins- a little ahead.
They are like children leai'nin;^' the rndinients of iiuisic.
They want to bei^in to play tunes the fii-st tiling-. It is the
same way with di-awin^ or anything- else people desire to
learn. They all start with the wronii' idea. I liave])upils
come liere, housekeepers who oup'ht- lo be a hie to know how-
things are done, people who are well olf. and yet. I cannot
get them to conmumce at the Ix'^innin.i;-. Tliey want, to
pass over all the plain things and jump ii,nht up to the top.
Sometimes I get very cross, and I am afraid they think I
am rude.
I remem\)er a young lady who canw^ here a few years
ago. She was going to be married and, of course, had a
great many things on her mind. She was one of the
bright, young women of New York, and knew a great deal
of literature and other things. She came to see me the
other day. I felt sorry for her. A great many people
come here for whom I feel more or less sorry, but I felt
particularly sorry for this young lady, because she belongs
to a rich family and has plenty , and yet with it all ther(^
was this complaint. She said : "I am a piM-fect numskull.
I know when we have a good thing, but I do not know why
it is right." Of course, the larger the establishment the
more complicated the duties. The young Avoman who
marries in moderate circumstances gimerally has plenty of
tinie to learn, and it is her own fault if she does not learn
and learn properly too. If you wish to be a good house-
keeper you must begin at the beginning. You must learn
all about the plain things first and take up the fancy dishes
afterwards.
\,^
«> 1 ; '•
fe
u .•
1?1 ',
i-i
'mi
Wfil
572
(1MKLKT.
In hroiliii;;-, of roiirsc, llici'f is iioMiinffOfiiinl 1o a cliaiconl
llco, l)ut;, yv\'y few can have this.
Season tilt' sU'aU woll with salt and |h>|)|)(M' and drod^(^ it
lightly with Jloui-, then pnt hot ween yonr In'oiior. and have
your (Ire intensely iiot and yoni' drafts all open. Ri-oil
nnlil it is brown on l)()th sides, tuniini;' conslantly. If the
lii'c is too hot. the l)r(>ilei' must he raised a little, else tlie
steak ()r ('h(>() may l)urn. Always pid the tenderloin down
at. the inner ed^e of t he ^rid-iron when broiling', because it
takes lon;;'er to cook it, and the heat is ijreater at that
point. With all fresli meats tlie salt di-aws out the Juices,
but you do not apply the salt and pepper until you are
al)out to cook the steak.
Omelet.
Take four e^^'s ^iitl one teaspoon ful of salt, if you use
almost fresh butter. If there is a ;Lireat deal of salt in your
butter, then use a half leaspoonful of salt. Two table-
spoonfuls of milk, one tablespoonful of butter. Beat the
eg'^'s, you don't want to beat them li.^iit and dry, you want
to beat them comparatively light, but not llaky. That is
one of the di (Terences between onu>lets iuade i-ight and
omelets made bad. A good omelet \y\]\ not be solid; it
will be creamy all through. An omelet may be light and
yet be poor. It may not be hard, but it is diy. It has no
flavor. The eggs have been beaten loo light.
A great many p(H)ple boat the whites and yolks separate-
ly, hut although you may have a pretty-looking omelet you
will have no flavor to it. Add the salt and milk. Have
1li(^ pan very hot, put in a spoonful of butter, pour in the
eggs, shake vigorou.sly until the eggs begin to thicken,
then wait a few seconds, just to brown it a little, and roll
up. Be careful not to wait minutes, but seconds ; the (piick-
est thing you can possibly imagine. Now, the mixing of
your eggs and all that sort of thing is nothing as compared
\\-'ni ll)cc(.„|<i„o. of voM.. . ''''^'^
':";'■ y™,. ,M,„.i,.,, „„t of ii„, ,•,,'■',""■"■■ y"" ».n„ ,„
«'m.,l ,„ ||„. |,,f|, J, |„ , '"'' ""• ""'■•I''!' is l„l„.
'•--r,.n.c.,|,,s.,,,s..,,,,,.,| ;' : \ ^n,,. o,„elH, is
"-. taat in eooM,,, „„ „ ,;;rrM;;;,:'^:\^:;"t;„[';::
HOW TO TBAXsrEU AN o,mi.KT ,.■„,.„ THE P.».
onouKh r„,. ,„, „,^ ,• J" '^ .;/""•? ;""'''""^ '"■' '"'-'^
"nd".- part uii, ,„. ,.o, :,.,'' "" "«* ^e goort, as tl,o
'■«d™.". Tl„. ,.,.,,„," '"" "■''™ «"^ "PPer part
P>■i^•ato houses. 1 t, ' I s „ '"""■■ """'''''« '"'■« P""'' in
omelets in p... ^:^ rrr;,^^;^ "'''' '" --
574-
DliNNEK TABLK DJOCOKATIONS.
MISCELLANEOUS
r '' '
i ''I
Dinner Table Decorations.
The illustration on next page represents an arrangement
ol' llu' (liiiiier table wliicli was awarded a tii'st prize in com
petition witli several other arrangements. The table here
represented is laid for sixteen people. The centre-piece was
arranged as I'ollows : Tlic bottom disii was scarlet cactus
plumes and trusses of JStephanotis placed alternately with
spike of Astilbe (Spiroea), Jnponica and Cyperus Alterni-
I'olius. ArouiKJ the ('dg^' resting on the tal)le cloth, were
fronds of Adiantun Failoyense and Fteris Scirulata alter-
nately. In the top tlish were pale liowered Zonal Pelar-
goniums, Lily of tli(> Valley, and Maidenhair fern. In the
triimi)(>t Astilbe (Spiroca), Japonica, Khodanthe Manglecii,
small liowered, scarlet and i)ale pink Begonias, Maidenhair
U'A'w, long trailing s|)i'ays of Lygodiuni, and a few spikes of
wild gi'ass. The [)lants put: through the table were fei'ns
round the base of which weiv arranged trusses of Stepli-
anotis, AVhite llhodanthe, Maidenhair fern, and Lastrea
Filix-]\[as. The baskets were of glass and contained grapes,
two of white and two of black. The four oval glass dishes
had in them cherries, strawlx'j'i'ies; the top an.i Oottom a
melon and pineapple. A small circulai* stand betw<'en the
l)askets were sugar dishes. In front of each person was a
linger glass, each containing a button-hole bouquet or coat
llower.
1!'
if
5/5
4?^.
m^^
"•"TOUiW^SZ
57G
A CHEAP ICE HOUSE.
I
!: I I
h
i,
M'
1,1
A Cheap Ice House,
In this connection arc sliown two illiisti-ations of an ico
house built above S'l-ound. Fi.^-, 1 repicseiits liic I'lont ele-
vation, iioi-th gabU'cnd. The boards a 1-0 i)ut on vcilically
with slats on both the gable ends, leaving cracks l)et\veen
the slats in boMi gables so that the aii- can circulate freely
and alford ample ventilation. The building is inade by
placing six-inch posts in the ground two feet deep at each
FlO 1.— FRONT ELEVATIOX OF ICE HOUSE.
corner and nailing on cross scantling at the top, bottom
and niiddle. The boarding is then nailed on upon this
scantling, The roof projects two feet and is covered with
sliingles. The door is placed in the north end, as shown in
the engraving, ;?xfi feet and one on the same end in the
middle Hx4 feet. From ilie lattxM- door the ice is taken in
summer by means <^f a laddei-. The ci-ack's in the boarding
are covered by thi'(>e-inch slats. This liouse is 12 feet
square and 9 feet high to the botlom of the middle floor.
A ciii:ai' ick iiousk.
;j« i
III lilliii.u;', common S(jiiar(> i-iiils ;ii'(> \n\\ down rloM' t(\<^(lliri'
in tlu" l)()tlom on Ihc j^Tonnd, and onci'IIicui saw-diisl, t;iii-
l>arl\, wlieat, ('hall' oi' (incly cut si caw. as may !)»' nmsi
con\('nicn1 . is ])]actHl six inelics dtH'p. Tiic icf is sawed oiil
in blocks of con \'cnicnl siz(> in llic pond or slrcaui. Iiaulfd
carcl'irily to 11:(> lioiiso and packed in (>\-('nl_\'. 1 wo Ur\ t'rdin
the wall ail around in a solid, cube, lilliii.u' all laac l<s w ii ii
scattered ice. When aljoul a foot of ic(> is in. aiiv of 1 Ik-
._:j.::.LU.::_e^
Fir!, f?.— SKCTIOXAT. Vn-.W OV ICK HOUSE.
materials aliove lianicd. saw-dusl . Ina-iKii I;, etc.. is ci'aniniv'd
firmly between the ice and the waM.a.nd so on uulil the ice
is filled to the eaves. Then oxer it all is put the saiiu'
material two feet deep. Tiie ui)pei- door is llien closed,
bank up with dirt lirinly all aroiiiivt ;)utside a.ii'ainst the
lionse a foot deep. This -vill |)i'event the air circulating' to
tlie ice and is a very important point. Tin' saw -dust, if tliat
is th(» material selected, can be used sext-rai years by care-
fnll\- di'yin.ii' if in summei". If one wishes to a\"oid handlin.i;'
so much ever\' year he can nail on cross pi<'<'es vertically,
mmm
wm
hi
r I.
H,i
■i'li
M
578
RUSTIC SUMMMK HOUSE.
;is s)i()\vn ill Fitj". ;* on 1lii> iiiiicf side. At llic to]) niui
bottom oi" the posts pliicc Iwo sliuls xci'l icnily, as shown in
Fig". 2 at yl, A. Nail on hoards lioii/ontally, iill in ^vitll
saw-dust, as tlioy are on the (iotluHl spaces, and sa\\'-(iiisl
walls.
Rnsfic Summer House.
This house is made from llic limbs of trees iinbai'ked.
The roof may be covered witii baj-k if desired and pebbles
;i:
RUSTIC SUMMER HOUSE,
may form the floor. ConsidcM-ahle taste may ho displayed
in formin,^- g-othic pattei'iis of colored stones. The native
ivy, honeysuckles, climhin,u- loses, the hop vine, and many
other running- vines may i)e used for beautifying these
delightful summer houses.
A Pretty Summer House.
The summer house shown in Ihe engraving on page
579 is constructed as follows : First set lirndy in the
A PRETTY Sl'MMf-:!? TIOlSK.
570
,i;'r<>uii(l a I'ustic iiole of pi-ojx'i' Icn.^lli ;iii(l si/,'. On ih,' lop
of it may Ix' built, if dosiivd, a neat liirds" hoiiM-, or it may
1)1^ ornaiiienti'd in aii\' oIIum- way to siii! llic I'aiu'y. Aioiiiul
the base of llic pnlo the soil should be rciiiovcd lo llic dcptli
of ten or twelve i lie ill's so as to foi'ui a cii'eiiJar area soiiic
twenty fetd in dianietci'. This excavation should then lie
lilled to the level of tlie suiTaco of the suri'oimdiiiii' soil with
A I'lan TY sr.M.MKi; uorsi:.
broken stones, and tliese afliMwaids covered and i^iadrd
with g-i'avi^l so as to i-aise this portion sli.uhtly abov(> the
surroundin.i;' ,i;"round. The pole is set in tlie centre of the
walk, which is widened out in the circular |»lateau just de-
scribed. Around this are prepared eiii'ht fertile borders, in
which eig'ht varieties of stroncr cfrowin^' i-uiniin^'' vin(>s are
[planted, and a post linnly set by the sid(^ of (^acli ]>lant.
These posts are to project but a few inches abo\'e the sur-
:).su
GAKDI<;X U:\IP,RF.LLA.
i-oiindiii-i- surface of tlie stouiuI, as 1 he object, is to altaili to
tlioiii (M,i;lij chains which must extend up to, and be attached
!o a iioop ina(h' of ^inch g-as j)ipe,:.'0 feet in diaiueter, whicli
iioop is suspended on ei.i^'lit siniiia)- chains atlaclied to llie
poh> I)enea1h Ihe c;i,i;e. Wiivs arc then woven into an um-
bi-ella slKiped lop.foi'ined by t lie gas-pipe lioop, and tliese
furnish an excellent su[)poi't foi- tlie vines, wliich are trained
to I'un ui) the cliains and over on to the wires just mentioned.
1(1 ■•:
i<
r^^
(JAUDEX UMBUKLLA.
Of course the dilVerenl visieliesof i-u
becojue intermin-led e.nd (Milan-lfd ii
sort of mammotli l)ouquet wliich wil
gravel space beneath. Und( ; nealli
sired movable seats.
imnig
I a II
I per
IIKIV
\-|
Kill
iVc
lies iiK
iicr 1o
lly sli:
placei
'et
foi
de
and
■m a
the
de-
Garden Umbrella.
The unibi'ella trainer is matle of strong iron work. It
is suitable for climbing plants, and the Aveeping ash is
sometimes trained to it. It makes a beautiful garden or
lawn shade when covered \\ ith foliage. The size represented
■Jp'WI. I ^ ^*..^>.,
A RUSTIC A!;i;np..
•.SI
ill Ili(> (Mi,i;i"i\'iM,u" on ])i(H'(Hliii,u' pa.i^c is luclsc IVcl in diain-
ctci' and ciiAlil IVcl six inclics liiuii.
.1 liiis/ic ^\th(>)'.
Nothiti,i4' looks pi'otlioi- around a smnniei' lions(> than a
rustic a rl>or pi'opurly const rucled and located, willi plants
A ursTic Ainion.
01' trees ^-ro^vin.!;' alon^siije. oi' \ines I'nnnin.i;- over it. In
the enj^Tavini;- almve. the principal slakes to construct it
sliould be from thi'ce to four inclics in dianietei'. and as
nearly strai.^-lit as |)ossi1)lt\ Tliesc are to he used foi- posts,
plates, girders and piincipal raflci's. The material foi- llie
remainder of the arhor foi'niing- tlie ornamental woric. may
it
if <
I
'I
ill'' ''^
■•r
k.
r' ^i.:;
^i
582
A SOFA AIJFIOR IX Till': 1V\]{I.0R.
Ix' IVoiii (iiic-liiiir lolwo iiiciies ill (li;iiii(.'l('r. The roof is
t'ovi'ivd wil h l);ii'k-.
A Sofd Arbor i}i IIk Jhrlor.
Now Unit llowei's ;iiul pjniits Iium' ((Miic 1o hv I'o^'iirdiMl ;i
ii(T(>ssar.v adornniciit in the pailois of imh' i)fo|)](', wlialcvcr
.-•ivcs siiyovstioiilouid in siicii .i^-aniiliiiv will he iiiU'rt'.s1iii<4'.
Tlio illiLsLratiun invsciilod lu'rewilli, sliows a sofa ai'boi-,
m^-^M
S^S}
3SA
m
-.'Ct
A SOFA .M!li(>i;.
liosido Avhich are two boxes in wliicli ivy is planted and
trained on a trellis so as to form a can(M)y over Ihe sofa;
and I'onnd abont it ar<^ set flowerin.a- plaiils in pots. This
is only one featnre of a well-adorn(>d parlor, wliieh by the
exorcise of .j^-ood taste, maybe made to look like a miniature
arden of plants.
O";
A Garden Vase.
The illustration shows a GardiMi Vase made entirely
of wrought-iron. It may be used for flower gardens, con-
jH^HH-i yyll^jB
! .
■1
i 'i
i
MMMUM,
A (i.MJDl'lN VASK.
nsM
•HM-valoHcs ()!• I,;, II (|,-r.)f;ili(.n. Us round;, ii,,„ ,n:,v he
rustic when desiieil, as .shown in the oiiyravin-, oi-' anv
A liAKiilA- \ASK.
other device to suit. It makes a very handsome appear-
ance on the hiwn or in the i;-ai'den in summer, or in a livin<^-
room or hall in winter.
!?• j
M.
r
i . I
>st
chiijjwkn s \vi(;\\ am.
( 'hildn'lt'.s ll'/tiiftUH.
CHILDREN S WIGWAM.
jm
i^
1
i|-^
Ik
!■
^
CHIl-DUKNS ^VTraVAM.
nSi)
Selt'ci a nico, smooth spot, anil drive a pe^- in the ^roniiil
for a ciMilrc, then willi a short, piece, anil with another sticU
for a marker, describe a eircle around this centre of six or
seven feet diameter. Then with an ii'on bar set l)ean poles,
leanin<i- a little inward, eig'ht or ten inches apart, around
tlie circle, leavinf;* a space npon the shady sich' for entrance,
say two feet wide. Brin^- the poles to^et her at t he top, and
tie each one in such a manner that they will appear as even
as possible; two or three may he left loni^ci' than the
rest, and extend upwards if you choose. Take strips of
ordinai-y sawed lath which are usually four feet in len;nth;
sharpen one end and drive them into the ;n'round dia^^onally, a
few inches in dept h, Justoutside the poles. Bend themaroniul
and spring- tlie end of each under about the fourth pole from
the one by which it is driven. Describe another circle about
a foot inside the poles, and stick another row of lath upon
this cii'cle slanting' in the o[)posite direction, and leaning-
outwai'd so as to touch upon tlu' poles at the same point
with the outside row. With brad awl ;iiid No. ') nails,
fasten the up|)ei" ends of the lath to tin* |)oles. 'I'he space
between the two rows of laths is to be i)lanted with climb-
ers of various kinds; such as scai'let I'unnei's, hyacinths,
bean, etc. The two rows of lath will |)revent the little feet
from dislurl)in^' the roots of the plants, aiul add nuich to
the beauty of the struct ui'e. This could be sui'iuounted by
a bird house.
I
INbKX.
.)>(
INDEX
I'Ai;k,
Acid I'hospliate, Hnrsford's 448
Alpacii, Mow to dean 42,1
Aiikjcl's I'dod uyq
A pplf, Sweet picklt: ado
AiTiiwni'jt 444
Artirln)l<<;s 234
How to pickle -Aw
nsp,ir,i,k;iis, How to cook a^fi
Astlitii:i, Romeily for 45J, 454
Hacon 141;
nnd Calil>ai;f, How to cook 14^)
llri'aktnst 14'i
Howtocurc 14'.
Halls, Snow 415
Harley WatL-r. 448
liass, How to boil M.;
lieans, llakcd z.)c)
Dried, I'loileil i;.; 1
(Lima), How to cook kji
lieauty, Mask of \),::
liea Culture 548
Stings, Remedy for 4f'5
Hecf 10.;
A la Chateaubri.iiid, wiili ( li.nu-
pavjiif^ sauru loy
A 1. 1 .Mode 117, 109
lioilcd in
I'.oiled C^orned 107
lirains I'ried. . . jiO
" Stewed iifi
C'ollojis lai;
Corned 110
I'riz/.led Ill
Heart 114
Kidneys iioiled 114
" Fried 114
" Stewed II j
Liver l)ried 114
" Fried 111
" Larded 114
" Muiced iij
" and ( )nions 113
Philadelphi.i Corned no
['lain slewed 107
Potted !'>.,
I'ros.sed 111
Kaijout of 195
Kaw 442
J<e(:haulfe jgf^
Roast ...104, 106
Beef
PAGB.
Ronst Sirloin of 106
Savory ii>>
Savory Stew 11)4
Smoked in
Soutliern Corned no
Spiced no
Slewed Uunip of in
'I'ea 44.., 441
'I'ontiUf 113
Dressed.
Spiced
npe
•• I'ricassee
" Roa.st
" Spiced
lleefsteak, liroileij ... 102, loj
Fried
Stuffed 104
W ith ( tnions 104
With Oysters io.j
2jf>
II2
I I J
"\
ns
"5
■15
44:;
I'M
lierls
I'l'rries, Caiinini;
I'evera^es
lierr...
" l''ariners'
" (iiii,i;er
" Lemon
" Soda
" Spni'-e
Llacklierry Cordi.il
Ciller, Cr il)
" Mulled
Harvest 1 >iiuk
Koumiss.
Lenionudc-
I^emon N'inej.; ir
Mint Cordial
Orgeat
Raspberry Acid
" Vine),'ar
Soda, Cream
Strawberry Acid
Vinegar, Lemon
" Raspberry
niseuit 25
Ileaten
Boston
I'uttcrmilk
Cold Water
Cream
4«.!
4«3
483
4S3
48,
4.94
4.S.
404
4S4
4S4
4S5
48s
48;!
481
4S4
48.;
48;-
48=;
4S2
.,82
482
26
28
28
••'7
28
laSMatttBUl
:-l
588
INDEX.
w
i '•
lit, r.,s'R
l''.nK'lisli
Hani. ....
Ii'iiiiv l.iml.
■| i<hi
l.i.^hl \'..asl.
l.iincl)
Milk
Sdtla
Sdiith Carolina
Virginia
Iiisqiie
I'litcs (if 1 legs ami ^1 i|Miils, I'liM'.nu'ul
l(ir ". . . . .
I'.lackbcrry, Swrcl. I'i. kl.' ...
I'.lack-iish, Baked
I'lanc-Man^c ;V"', ^o-,
Arrowniiit . . .
Chncolalu ...
C'lini-starcli
Cn^lard
l-"rull
(if!al;i;i.'
I >,ilinoal
Ui,.:
I'lniiiu'ri-adiis
Iliiiiillon
lU'oail ! , .?, I)
llriiu 11
" Straiiii i| ...
C'lini ^o
i-'-KK ".
" Corn
( iraliaiu
KiiiMiiini;
Old l-'ashi<iiK-d Cnuklin
I'laiii CVirii
Kyo....
Salt I'ii.siiiy It
\'ienna
With dry Viast
Virorcnli
r.K.
-7
4".!
4 '"'(')
44''
3''7
3()8
VI
44"
44'>
368
.512
67
1 i
51
1!
roih, Scotch
uus, Cinnamon . . . .
Spanish
uriu;, 'rrpatnu-nt of.
iiUcnnilk, .Mulled . .
II'
II
II
Oj
61 ■>
44-^
CaMxi.co, How to llnil. . ??.■
I'icklcs 257
1 Kcdi, Til piiUK- a(i_>
Siv'.itlierii 2(2
C.ikc, Almond , . . jS >, v'C'4, 2.«i
Almond Cheese. . . ^(' i
Angel Cocoannt. . . . 217
Cocoanut 28.^
JUitter ;.>, w
lierry (.iriddle V;
Birthday 278, 204
RIack 2S1, 28.;
niucgrass 291
Fioston Cre.i:u 44
Bread 34
Bread Cnddh: jo
Bride's ;•; 1
Buckwheat 37i 3S
Cake, I'.iitlor Sponge
Caramel
Ciieese
t'hocolale 2j;,
•.'hristnias
Cinnamon
Citron
Citron Pound
Cocoanut •.•.;6,
Coffee
Corn 3j
(,'urn li.itler
Ccirn-starch
Crazy
( 'ream s.;^.
Cream While
Crumb
Irushed Win .11 Criddlf
Cup
Currant
I )elicalc So- 'Uge
I leniocrats
Drop
Kamily. . .
I'arina
I''eather.
rig 283,
riannel
I^'rcnch I I'af
I'reneh I'an
Fried
Fruit White .'80,
( ieneva CiruUlle ....
I linger -jiC',
Cold... "...
I '.room's, . .
Harvest 204,
Hickoryii;ii ,
Honey
Ice Cream .
Iniperiil
Indian ( It iiidi,'
Indian I'an
.i<'iiy. joj,
Jenny I ind
bhnin-
Keiilm ky White
Kentucky
Kettle.. .'
I :idy
I emou
I.emiui (.'heese
I euiou le'.lv
I oaf..." ..:
l.uiuh
Marble 288,
\rnlas.:cs
.NliiiiKtiiin
\;'apolii;in
\e\v \'ear's
(lid •) iine
Orange -84,
( "range lellv .
Pan ...."...:
Paris
3'
ifi
298
3<x)
3°7
284
285
Z97
24
1 34
34
^7')
JO..)
2S0
34
36
2()1
28 ^
2S8
278
3'2
295
36
292
300
3.5
201
30
3'4
281
35
317
292
285
202
299
35
I'eai-li
I'erfcctioii White.
39
304
20 i
51
■-'77
292
294
277
282
36 r
304
29.J
291
289
315
303
301
291
294
305
304
38
295
^02
280
*»., ,^«'
INDEX.
589
. 3'
• ^\
J, 2g8
. 3'"'
. 3°7
. 284
. 285
io, 297
. . 24
.Ui 34
. . 34
.. ^7'l
jOO
'^:^8^
. . . 34
j6
. . . 'JiH
... 28^
288
. .. 278
3'-
... 295
. . . . 36
. . . . 292
. :!8 ;, 30"
. ."■ " 35
. '-'01
.... 3V
. ... 3'4
1.-.-80, 281
.. 35
16, 3' 7
. 2')2
. . 2S5
u\, 205
. . . 285
. 2.1.?
. . . 2 10
... ,1 "i
3'
J..3, :v'4
... 20t
2' 1."
.... -"14
.... 277
. .:8.:
.'.'... i("
3"4
.... 2TJ
"".. 291
So, 28.)
... 3'5
... 303
.... 3°'
... 2()i
... 294
.•8.^, 3"5
.... 30+
38
.... 2^)5
.... 3°-
. 280
r.XGK.
Caki', riiiladflphia Sponge 287
I'iiioapplf 3<ii
I'lior Slan's Fruit 283
round ... 277, 286
I'yramid Pound. 285
Queen of 301
Raisin 299
Ribbon 302
Rice 37
Rice (Iriddle 35
Kyc (iriddli- 35
Scotcli 309
Shrewsbury 2.,2, 312
Silver 278
Silver Pound 280
Snow 277
Spice 288
Sponge 286
Southern Sponge 288
SuK-ar 307
Sugar Gin.v'iT 317
.Sunshine 278
Sweet 308
Tartaric 308
Tea 30ij
Ten Minute 295
Thanksgiving 2 i.|, 302
Tip 'lop 290
Washington 293
Watermelon 290
Wedding 2S5
White 27r^, 277
Whortleberry 296
'.vet 302
V ;inia 29.1
" Ash 51
Calf's Brains, Fried 123
Head, lioilcd 123
" drilled 122
Feet, Fricassee of 123
Heart, To Cook 123
Liver, 'I'o liroil 124
" To l"ry 124
" Sontliern 123
Sweetbreads A la Jardiniere 126
" P.roiled 125
'* P.rowned 125
" Croquettes 127
" Friedi 125
" With Mushrooms 126
" " Peas 126
" " Tomatoes t2''i
" Plain 127
Cantaloupe, Sweet Pickle ^(■■^
Carvin.g 411
Cashmere, l?lack. How to wash, 424, 425, 426
Catfish, Curry of 83
Cat, Pike or I.ake-fish, Baked 85
Catsup, Cucumber 269, 270
Grape 272
Gooseberry 271
Green Tomato 270
Kentucky 271
Mixed 27 .
Mushroom 270
Red Pepper 272
Southern 271
Catsup, Spanish
'I'oMiato 267,
Walnut
Cauliflower, How to eook. ...
Pickled
Celery, Stewed
Vinegar
Chamois Leather, Hnw to i Ir.ui
Charlotte de I'onuuc
Uusse
Russe without F^ggs
Cherry, Sweet Pickle
as Mock Terrapin
Chicken, P.akctl Spring
Planquette de Poulel
ISoiled
Breaded
Broiled Spring
Broiled is i, i ^~>
Broth :: '.
California
Chromskies
Compote of
Croquettes
Curried
F.scaloppe of
F.ssence of
l-'ricasseed 154,
Fried, A la halienne
I'"ried
Fried, ;ind Tomatoes
Friteau-v .
Jelly •
Minced
Pate
I'ickledi.
i'ie
Pie, Kentut ky
Pie, Gld Virginia
Pie, with Oysters
Pie, Yankee . .
Pot Pie
Pot Pourri
Poulet de Swiss
Presi-.ed
Pudding
Rissoles of 15;
Roast
Sandwiches
Spring, dressed ;is Terrapin
Steamed
Stew, Southern
To stew whole
Chilblains, Remedy for
t'hocolate 57, C
Vienna
Cholera Infantum
Chow Chow Pickles
Chow der, Fish
Clams, Fried
Stew
Clothes, Care of
Coat Collars, How to Clean
Cocoa
Codfish, To cook
Balls
Boiled
2(19
268
271
■^.^}
2(>I
23'
42(1
373
374
37.1
26.t
I 19
4n
I )^
2' «"»
Ii8
T9S
44.!
Ivl
'M
!=')
4(2
'97
199
158
n8
'59
159
'59
'i9
If'iO
2^X1
199
'57
160
202
157
I9.S
'55
1S7
'5"
155
4'''3
,62
(12
459
2'1 J
77
99
99
420
4-' 5
67
89
9"
83
590
INDEX.
k'
r I' 1
r ti
Codfisli, on 'ro.Tit ijo
Salt, lioilc.l 8rj
Cdd's llfail and Shduklfis, I l.w tn dic>s 8j
Siiiinds, 'I'll dress 89
Coffee ^7. S'J
Crust (47
Dripped Co
French 59
Steamed 60
X'ienna fo
Colds, Cure for 1 1 , .) >;
Cold Me.Tts, Stews and Side dislus 1.12
Complexion, To clear \^^
Confectionery . . (£6
Almond Macaroons 41)0
" liiitter Scotch 489
Candy, Almond 4S8
" Cocoanut 488
" Cream 487
Hickorynut 488
" Honey 490
" Horehound 48S
" Ice Cream 487
I.emon 487
Molasses 489
Peanut 493
" Pop Corn 490
" Sii.icar (86
Centennial I Ircjjjs 489
Chocolate C;iramcls 490, 4111
" C'reani I>ropii (gi
Cocoanut Caramels 4.,^
4r,2
4S8
49"
4' 1.5
4u_;
Drop;
Cream Walnuts
Kisses
Merin.sfucs
Taffy.'
T.jnie
Constipation ^(
Convulsions in Children 455
Cookies 3(,8
.'■i"KPr 3'7
Cooking School 561
I'lUtler, Mcthi>d of Creaminvr 570
Chops and Steaks 571
Coolin;^' Pan for Cakes 566, 567
Crumpets 567
Double lloiler 563
Kick, Method of Separating the
Volk from tlie White 569
Flannel Cakes 568
Flour Sifter, I Tandy 5(vj
CiinKcrbread, Soft Molasses 568
Measuring Cups 564
^tu(Tins 568
Dmelct 572, 573
Spatula, For kemoviiiK l)ou.t;Ii, etc 565
Cooking Terms, Vocabidary of 497, 504
Corn Bread 50
Canning 397
I )rops 228
Fritters 228
Pudding 228
Stewed 227
Corns, Cure for 465
Coughs, Mixtures for 452, 453
Crackers, Cream 30
i'.\r.r-..
C"rackcrs, I'.crfi; ,',1
Kvcrlastinji' _■', 1
French 31
( iem 30
< Iraham 31
( )atmeal 446
Soda 30
Water 31
Crabs, J'o Cook 98
Soft-shell, ToCoiik 98
(.'rape \'eils, Ilowto Renovate 426
Cramps 458
Cream, IJavarian 376
Carolina 377
For the Comiilcinn 433
llainburi,' 377
Italian 37(5
I.emon or 1 )r.ini;e 377
Manioia 377
Puffs 313
Hock 375
Russian 37t)
Spanish 376
Swans' 1 )owii 376
'Fapioca 375
\'el\et 376
"^Vhip.ped 375
Croquettes i. . 1, 201
Croui), Ireatnient lor 454
Crullers 314
{"r\unpets, Knglisli ii, 20
Crust, Pie 34S, 349
Pulf 349
Cucumbers, ]\i'\v ti> dress 231
How to fry 232
Pickles ■^.^4^235
" i'loiled 255
Sweet I'iekle 266
To Pickle 255
Custard Almond 369
Paked 370
Polled 368
Caramel 370
Chocolate 369
I'rosted 369
(Gelatine 369
Ixmon 369
Macaroon 370
Snow 370
Cymlings 226
Fried 227
Fritters 227
Pudding 227
1 icsscrt, Oran.ge 372
1 tiarrhwa, Remedy for 458, 459
J >imples 310
1 )ining Room 410
Diphtheria 457
1 )isinfectants 473. 474. 475
Disinfect iim 473, 477, 478, 479
Doughnuts and Crullers 315
] )rowning. To Restore from 466
Ducks, How to cook i(J6
Boiled 167
Roast 167
Stewed 167
' V,i«»»>M'
INDEX.
591
3°
31
30
31
,jS
98
. 4-,S
. 37"
• 377
. 433
. 3/7
. 37"
. 377
. . 377
. . 3'3
. . 375
■ • •^^';
. . <7"
.. 376
. . 375
.. 376
. . 375
.•. 1, jot
... 454
... 3>4
. .11. -'■'
!4^, 349
... 349
... 23'
... 232
254,255
... 255
. . . 266
255
3'59
.... 37>'
.... 3"S
.... 37^
i^
.... /^9
.... ^(")
i(>'-1
37"
370
.... 220
'.".... 227
... 227
.... 227
.... 372
,458, 459
.... 3^'-'
.... 4"''
'.'... 457
, 474. 475
, 478, 479
31S
4f)6
'.'.".'.. i(^^
..... ^^7
.... 167
..... 167
! ,'.'.r.
Duniplin;?, Apple ; , ■
Haked Apple ^i '.
Hiiileii .Applf ". 1 j
Rolli-fl Apple ";4,
. -"e"'-'! , 343
I 'yeinx and RenovMlinv; ).•'■, 4_'i
i)yscntery '. 43-^
I'arachc, Keinedy f'lr i'.>
Hggs, lioilfd . . . '. • 1 8
Curry o.nj
For I.uni'li v2i
Fricissecd 221
Fried -. ji.
Frizzled <■.. .
(irilfl ;.|„-
Mashed -^.n
Plant i.M
Poached ri'i, -.'.'I
Puddinv; 22.)
Raw 41;
kumljlcd i.'.j
Scalloped uo
Scrambled nS
Soft I-!oi!ed -iS
Stuffed :■.•!
Toasted :' 1 s
Toa.st J r ,
Epilepsy, C'uri; lor .|i 4
F.rvsipi'ias, Remedy for 4^.1
Eye, Hlackened 4'':'
Intlan-ed r ;
W.ish ,^;
Faintiiik;, rreatmrnt for ;■ <'■
Felons, Remedv for p ■,
Fish, .V la Creole S.-:
Haked S4
Barbecued , S'i
Creamed Hj
How to Hod ,Si
Su-wed £
To 1 )ro.ss any Kind - )
To 1 )ress, Salt 8,,
Flaxseed Tea 44,:!
Float, .Apple 371
f )ranse 371
Lemon 37 ;
Floating Island 371
Flower ("lardcn 33')
Amaryllis 53,1
Carnations, Crimsnn 543
Chinese Chrysanthemum 536
Hyacinths, Double 531
Hydrangea 545
" Paniculala 535
Tapanese T,ilies 5-53
Pansies, Vase of 541
Fluid, Frasivc 4J3, 42}
Fondec 204
Fondus 204
Food fur Infants and Invalids 442
When in Season 496, 497
Fowl, Puree of, A la Reinc 71
Freckles, To Remove 4-;3
Freezing, Treatment of 46,
Fritters 4S, .\ >
v\(,v.
Fritters. Snoik- 41
Ir..^. 1S3
Fruits, Ircsh, .\n>l>rosia j 'i
I'.ananas v^;
Crysl:dli/i'd ;.,4
( )r:UK;cs ; i ;
I'l-achis and Apples ;.,;
Peach l'yrami(l ;in
Pine.-ip|)les ; . ,
Pyramid ;ij4
R.'isplierries vn
Rolls.. 3,..
."snow Flakes ;o 1
Mrawherries, .Arranged ; 1 ;
" with Whipped (leam i-,\
\'egetabli:S, Canning 3 ,0
Ciame, 1 1'lw to Ir.iy ,- ,,
1 b 'W ill presei-\-<' i'.«)
( 'I'-nis 3.!
llreakfasi (•
Cold W'.il. 1- 4.'
I''.nglisli Hreakfa'.i 45
Cir.aliam 13
( iolden 4 ;
Swiss I'.reakfast 13
Wheal ,2
( linger Hreail 1 ;, 31'i
Drops 317
Snaps ,iS
rioose, P.oiled i^io
1 )evilled I'
Reiast r.=.
Slewed r'n^
( Iraiie, Sweet Pickle 'i';
( Irccn Corn 227
( irccn Peas, 1 bnv to b"il .■20
(.riddle Cakes v^
( irits 56
( '.ruel, I 'c>rn-meal 14'i
"at-meal ,4''
C'.nine;i 1- .iwl i'7
.^in.iihenHl I'A
Hair, .Vyer's N'ignr (3.1
I larniless 1 )ye 4 ;. 1
Mac:\ > ■■I' Oil 42^
Resti.i.;' ive fur < '.rey 431
To Remove IXiiuirulf {.•')
To Prcxcnt l-'allnig Out i-'i
To Restore Cul. r u hen I'aded (V'
Halibut, Hoiled ,S ;
(Salt), Hroileil 1,1
Stewed ."-'7
Ham and FgKs 1 4-'
Halls I!,. •■■'4
Haked 1 44
I'oned 113
Hroiled 14-!
I'ricd 142
Frizzled 145
Polted 14=;
Stuffed 143
Toast 144
To Hod 142
1 lare, Jugged iBo
I lash, Heef iir Wal 194
II
k
r
i:
i
»f
I !
h!!f S!|s
r ' I)
I'AfJR.
Hash, Mutton 195
HiadaclK!, riirc fcjr 45s
Hcmorrlia),'c.s 466
ll.«rs.-.,.^. 45.5
Hog s IJiains, 'I (1 I'ry 141
Swcit lireacl 141
Hominy 2 ^n
fiorse-radish Sauce 272
House CMuanin^j , 41)7
noiisekccpiuy 41/1
Ice, Citroi! 405
Kaspln-rry or bliau lirny 405
Water 405
Watermelon 405
Ice Cream ••.I'l.i, 400
lliscuit C/lacc 403
(."aramcl 402
Chocolate 4<i'j
Cocoannt 40;:
Fruit 401
Gelatine 4111!
Lem(Mi 400
Oranis'i' |o i
Peacli 40J
Pineapple 402
Strawlu-rry (.r l^aspl)! :;■ 4.JI
Toutes l'"riiits ^,^.^
Vanilla 400
Icing ,, . ;, ;o(i
Almond 31J7
Boiled 3u6
Chocolate . ^07
Cold 3011
Ciood '.,7
Soft 306
'Water 307
M'ith r.ekitini 3-/,
Ironinjk^ 416
Jelly, Ajjple 38:
ISlaekberrj' 384
Ihittercup 380
Calves' I'oot 379
Cider ^85
Cloffee 3:^3
Crab Ai)pK- 384
Cranberry 384
Currant 382
" withoi.t Conkin,.; 382
(jelatinc 379
Orape 384
Green Grape 384
Lemon 3S0
Oranjre 3S0
Pineapple ( u lat in" 382
i'lum 3S3
Quince "383
Raspberry . . 384
Kice 445
•"^ago 445
Strawberry 384
Tapioca 444
Tea 382
Tomato 3S4
without lioding 380
Jellies (47
Juniblr
C'otoaniii.
I.emon . .
Nutmeg. .
rAf.K.
• • 309
. . 3 TO
;iu
Ki(l< Wovc^, Hou !
Kilelu'U, 'J he . . . -
Kun.vss
'Ii'an p^, 427
". 4"S
448
Lactatcd Food for In: ints 441
for Invalid-^ 445
and Milk 445
l.ady !■ inKiTs 313
d SI
dil.
.f.
.'drrv'
Land), (Jrill
Head
" and Feel, i
Roast
Lard, How to Cure. . . .
Laundry, I'he
Lemon I'ickli,'
Liirhininj^ Sb.ocks
Liniments, Cherola c. . .
Family
for Rhennialis:n 169
Soap t'i8
Lobsters, To lioil 98
Cutlets 98
Fareie 99
Pates 99
Rissoles og
Salad , -10
Lcjlion for Complexion 431
134
•34'
'34
133
147
413
263
468
468
468
Macaroni, Ikiked
I'.oiled
How to Cook
Italian
Steamed
with Mushrooms
" Oysters..
" Potat<ies
" Tomato Saue
Macaroons
^hlekerel, Loilcd
liroiled
Fried
Mangoes, Peaeh . .
'I'o make *.»il
Mari,'nerettes
Marmalade, Lemon
Orange
Pear or Peach . . . .
Quince
Martinas, How to I'ickl'
Measles, Treatment of. .
Meats
Sauce
242
242
242
241
=43
a42
243
=44
■ H
244
=43
Cold
Meringues
Milk and Putter -564,
Milk and P!
Mi?rellaneo.;s :
Arbor, Ru.-^lii-
" Sofa
])ecorations for hinner Tables 374.
( larden I 'mbrella.
Ice House. A (..heap 576,
90
90
90
261
261
312
38.S
38s
385
262
4.S'''
loi
lo')
3'i
3'>S
■: 14
381
582
375
580
577
■'^-.w—
INDEX.
J>.S
,4-7
441
, 44=;
. 445
. 313
. 134
. 134'
. '34
. '33
. 147
. 413
. 2f'3
. 468
. 468
.. 468
. ;(")
.. 98
.. 98
. . . 99
. ■ • 99
. . . 99
. . . -'>'
... 4:^
... '.^42
... -4-
■^o, 241
••''43
^42
■-'43
244
.... ■ 14
.... ^44
.2421 "43
3'o
90
9a
g"
-..61
' ". . . =*.'i
'. .. 31-
... 385
, . . . 3S.5
.... 385
.... 383
.... 2f'2
456
.... loi
.... loG
'.... 3'i
.164, jf'S
'14
. ^,81
s -,74. 575
..... 580
..37<''. 577
Miscellaneous: v\v,f.
Slimmer House, A Pretty ^yj
" " Rustic 578
V.isc for Ciardi-'n, Hall, etc 583
Wigwam for Children 584, 585
Mdonshine 373
.Mi)ths 4^''
Mountain, Hidden 37;;
MufTuis 3-'
Hakinx I'ouder 41 1
r.rcakfast 41
C'orn 41 '
" .Meal ti
Cream H'
I )elicate 40
I-'lour 39
Graham 42
Plain Corn 4'
Raised Corn 40
Mush 5<J
Barley 55
Breakfast 54
Corn-Meal 55
Oat-Meal 55
Rye 55
Whe.it 56
Mushrooms 243
.\ la Uordelaise 251
.\ Puree of 246
and F.ggs Stewed 247
Hak(Kl 24S
Broiled 247
Coquilles de Champignons 24S
Croute aux Champignons 249
Devilled 25.:
En Ragout 24 ;
Trica.ssee of 250
Fried 247
Fritters 251
in Gravy 249
Omelet 252
On Toast 252
Pates 248
P'ckled 253
Powder 252
Scalloped 251
Stewed 24(1, 247
Stuffed 250
To Dry 252
Mustard (Aromatic) 271
(.Mi.xed) 27j
Mutton 127
Baked 132
Baked Le^ of 132
" Loin of 133
Boiled Leg of 13". >3i
Chops 127
♦' Fried 128, 129
♦' Larded 127
Cutlets i2y
Harico of 133
Leg of, A la ^■enison 131
or Lamb, Grilled Breast of 133
Ragout 13'
Roast 131
Stew 129, 130
Napkins, Various Methods of Folding 557, 559
TAOE.
Napkins, Collegian 51^8
Flitt or Fan 500
Mitre. 558
Neapiilitan 538
Star and Rose 557
Nasturtiums, Hnw to I'li kle sfin
Neuralgia 456
Nursery, Tlie (35, 43^.
( )intment, Go'dcn 461)
Magnetic (fu,
Okra, How to Bnil , .j
Omelet •_■.:
Beef .n^
Cheese 22 j
French 223
Lent 223
Puff 223
Soufllec 223
Onions. Baked 233
Boiled 2 j3
Fried 235
Pickle 258
Raw 235
Spanish 259
Ortolans, or any Small Birds, To took ... 174
Oven, Condition of, for Bakinr 2
Oysters, I'oiled 94
Broili.d 9;
Chowder 97
Croquettes 97
Curried 97
Devilled 95
Fricasseed 95
Fri'''' 94
Fritters 96
in the Shell 95
Omelet 96
Panned 95
Pates 97
Pickled 98
Pie 97
Sausage 98
Scalloped 96
Short Cake 97
Steamed 94
Stewed 93, 94
Panada, 444
Parsnips, Fried 235
How to Boil 235
Partridges and Pheasants, To Cook 172
Broiled 170
Fried 172
Pie 172
Stewed 171
To Lard and Roast 171
Paste, Almond 431
Barley 431
For Complexion 430, 431
Honey 431
Pastry 348
Pea Fowl 167
Peaches, Canning 397
Sweet, Pickle 264
Pears, Canning 397
and (Quinces, Sweet Pickle 365
r)94
INDEX.
f
'1VHr
(
it ' ' '^>^nH|i
s
■•'»mI'
-.
,
f *' ' 'tt'''
' I' 1 '
/'' '
-{Mr
i'i
i ' '
r."
f:-::!
1, ■
il
rA(-i-:.
IV'Ppoi I'kklo r5>i
^^aIU'l■ '-J
Perch, To 1- ry ~.)
I'hcasant iir I'rairii- Chiikcii, r.idilrd. . . . i-(
I'icrolilli, 1 Iciw til inn 111' -''i j
Pick'cs ;■- 1
P.nttlcil i-;f.
Spaiilsli :■! ;,
Swctt ■('(
\'aric;y uf .■( ,.
X'lr^iiiia Mi\cil ;?6o
V.-llow j;;, :.'58
F'ir, Aiiplc ^;o
I'lanana ;5 ^
lilackbcn y 351
Clu'c?!' 2'-"
C'lu:rr\- ;^i
<'li'"''!''l'- 354
( iiiiKinul 535
t ratkcr 3,0
Cnmlx-rry 351
Cream 3'x)
Currant 3-1
Custard 3(m
Damson 351
l''iK 354
( iodSi'hcrry 351
1 Itiinc 356
I x-niou 352, 353
I .emou t'rrani 333
Marllxinuij^h 354
Mince 358
Mime Mi-at, witlinul Su^ar 3^9
Mince Meat for 35. 1
Mock Mince ;-- 1
Molasses 337
Oran.ijc 3s j
I'eacli 3ro
Pic I'ianl 35 )
l'iii^'''Pi '^' 35J
Potato 335
l'":'"^ 350
Pumpkin 357, 35S
Kaisin 357
Kice 357
Pie, Suvrar 337
Sweet Potato 333
Sweet I'otalo, Sliced 356
Tomato 355
\'ine.i>;ir 337
Pis;, Haked i.)o
I''eet.. ].)-
Pigeons, Boiled i-'3
I'roiled 173
Pie 176
Roast 173
Stewed 175
Pineapples, Cannin.v; 397
Sweet Pickle 266
Pleurisy 456
Plunibiere 403
Plums, Sweet Pickle -'65
Pockets 19
Poisons, Antidotes to 449, 450
Polenta, How to Make 205
Popovers 44
Pork 135
TACK.
Pork, To r)ress 141
P.arl..cn:(l 138
llacklione, to (.'ook 138
" and Turnips 138
f'lear, How to Ctit up 136
I'ricd S.dt 142
Moss, How to (.'ul up 13s
Roast 140
Spare Kibs, to Cook T38
" Hroiled 137
_ Stuffed 138
Steak, P.roiled 137
" Fried 1-57
Porrid>jc, ( )at-mcal 446
Pot au I'eu 68
Potatoes, A la Croquemitaine :^6
A la Province J36
I'aked 239
I'reakfast 237
Fried 237
How to Cook 235, 236
Kentucky 237
Mashed 237
Rissoles 237
Souffle 237
Sweet 238
Sweet, Fried 238
Poultry Raising 505
l^antanis. Silver Spantrled 307
Brahmas, 1 lark 517
I.iKbi 516
Cochins, IJuff 518
Coop, Sini])le (.'Isii ken 526
Drake, AyU-slmry 521
Drinkinv; l-'onntaiii lor Poultry ... . 529
I'uck, Rouen 522
F.Kgs, Fertility of, 'In Ascertain.. 523
Kxcelsior Poullry C!i"p 506
Feedin.vf I loppi.T for I'oultry 528
Fdwl, iJiseascs and Remedies 524
Ciolden Polish 513
Coose, iMuhden 523
Cuinea Fowl 319
Hamburjfs, Silver Spanyled 514
Hennery, A Convenient 527
How to Kill 150
" Select 150
leghorns, Rose, Comb lirown 513
M'hite 50;^
Location for Poultry House 505
Plymouth Rocks -i.., 511
Rooster, White Pile Ciamc 508
'I'urkeys 520
Wyandiiltes 312
Powder for Coinplexi' <u 432
Prairie Chicken 173
Preserves, Apple 387
Cherry 3SS
Citron 389
Crab Apple 388
Damson 388
Fig 391
Gooseberry 392
('■rape 389
How to make 386
Lemon 391
Orange 390
1M-)KX.
r.!*.-)
•38
138
''I
'36
142
13s
140
138
137
138
137
137
446
68
^•36
•^36
239
237
237
236
237
237
237
237
238
238
505
5°7
517
5'6
5.8
526
521
529
522
52.S
506
, 523
5-^1
513
. 523
• 519
■ 514
. 527
150
, 150
• 515
• 509
. 505
■, 5"
. 508
. 520
■ 512
• 432
• 173
. 387
. 3S-^
• 389
. 388
. 388
• 391
• 392
. 389
. 386
. 391
• 390
PiL'scrves, Pearl, ''•^'"■«-
IV-ai- 3«f'> J07
l'incai)r)l(; . 3S8
I'him.. ;;;;;; 389
(Jiiincc. . 388
^';,;;;:;!;;;o-:KA;pi,;.Myand Hia.;k:^^^
'I'oiiiato .' .'' 3S9
WaliT or .M ii'sk '.m'JIo',; ''?'
i'lHldin),', .Aliiiniul *• -^'^7
Antjels' .....'.' 33'''
Apple ■" 332
Arrowroot. . -*•'"
Hatter Mt
I]lacklH:iry or KaspbJny .v. ^.tt,
Jioilcd. ' 329
lioiled Drca'ci ^^-3
I5read .' 325
Brown Hetty ^'3
Brown Top. ^32
Cabinet . 326
Cherry 327
Choeokitc. '.■,'.'. 329
Christmas i'lu'in ^37. 338
C:itron.. 32o
Cfffee. ...'.'..'.'.',',[] 33.S
Cocoaniit . V 332
Cotta,s;e , 336, 337
Cracker . , 324
I'ineapnl,... '^^^'^^
'lit K
K««
Cream
Cup. , .
Currant
327
326
325
Custard . 329
I^clicious.....'. .■,'," 327
Kchiionico's . , , 3^7
Economical 328
Eve's . .
Fancy . .
I'arina .
I'ig
i'rench
Frozen .
I'riiit. . .
334
328
330
341
334
323
403
Celatine 329
Genuine Kngiish I'lum' .' .' l^'
treorgia ... 3'9
Glace 326
Hasty....'.'.'.'.'.'," 403
Indian 33^
Indiana , ] 32"
Irish Potato 325
Jelly Roll., 342
Kentucky.. 33"
King's.... 325
Kiss '.'.'.'.'.'.['. 331
I.emon ' 334
Lemon Meringue ^-'^
Tight " ' 335
l^Iacaroni 332
Manioca 34i
Meringue.. 34o
Milk ■,■;;. 330
Molasses. 33'
Mothers' 324
Old Time..' .'.'.'. 331
Orange,... 332
333
'iiddinir,
I'lum
I'him, with
I'oor Man's
I'litf
'Jiiakini;. . .
(Jllcril iiC.
Railroad 325
Rice., . 328
Kich lircad 339
33)
322
332
325
327
»K"
uow-hal,
i'lui
Puffs
Singh:
Sippet
Snow
Southern i'lli
Sl)onge
Steamed. .
Suet '
'i'apioca... . .
Transi)arent.
Virginia
, J26
• 34«
• 337
323
33^
341
322
328
324
3('>
.; ji
3-'4
I'reakfast 4 '
I 'inner 44
French '. ' 3'',i
Preser\-e . 3*' I
Puffets ,i''3
Funch, .Milk II
Fyfer Pickles ..'.'.■,■.■.'.■. II'
'57
Quail or Partridges, T,
liroiletl
Iji-oil.
Rabbit, Fried
I )ld-fashion'ed 'I'iarbecia d
Ko.ist
Stewed.
Radish Pod, IIo'w't',','piek|'e'
vaisms, .Sweet i'iekled
I
Rarebit', \V,
Rash
170
iSo
'79
'77
(II!
H
lineum.ui
Ribbons, ■
Kice, Hu\
Ma.
Par,
Soiii
Kockiish,
Roil
Rolls, lire
Can
Cent
Lady
Ligh
Fark,
Ring
South
Velv.
tow Id Distimj
!s, To Cook...
siu, Liniment
I'o Clean
ii'sh...]].'
Vo'r.'.'.'.V,'
'.'<)
t5
'7
. ...)M, .((V
V to Cook
4 -_
aroiii, etc. . ' ''
cheil
thern
Baked
447
cd
akfast
jlina
.... H *
M
tcnni.il... '"
lish ....
' ">
ich
y Washington
s. . . .
' ;
t
lucky . . .
^ >
\'ork
'5
cr House ....
15
s
lern
17
'4
=t ;.;;;;;: '^
"^ ;;;;;;::;;;; 1
rif i ; I
'mmmm
■ '
I I' I
f
i'
It
590
INDEX.
H
Rolls, Vir;,'Inia 15
Viinkee 15
N'lMsi Clem t8
1< USks ■ 1 . 2-2
Salad, Asparaijus
Hcan
V.cct
l!t:ol
Ilotllcd Dressing
Cal.ba^x'
('(■Icry
CliicltLii
I'rcain 1 >r(ssini;
Cucumber
Dressing
J'-fs'K
Kresh Fish
Ham
Herring
Hiiklcn
Hungarian I'l.l,;: ■. . , .
Kule
I.ctlucc
Lobster
Mackerel
Mayonnaise J>ressing.
Onion
Oyster
Potato
Uussian
Salmon
Sweet 15reail
Terrapin
'I'omato
^M
IH;
Turkey
Turnip
Veal
Vegetable
Winter
Sally I.unn 2;
Salmon I'aked
lioiled
or Sturgeon Steak
Salsify, or Vegetable ( )vster
baked '
Stewed
Salves for Cuts and Burns_ 469,
Sand Tarts
Sandwiches, Grated Ham
Ham
Mixed
Potted Rabbit
Tongue
Sanitary Treatment of Infectious l)is-
eases 471,
Sauce, Anchovy
Apple
Asparagus
Aux (Jualre Fruit
l?oiled Pudding
liread
Burnt Uutter
Butter
Caper
Catsup
Celery
.•09
;'I4
21 ■
■■"5
214
20')
212
214
2IJ
217
2H
201)
211
215
216
215
213
2IO
210
212
211
216
210
209
211
212
216
208
215
209
212
217
1,23
86
82
86
234
234
234
57"
310
202
203
203
472
I ! in
I^lO
.S9
347
346
184
92
92
184
92
188
PACE.
Sause, Celery Mayonii.n>e 1S9
Chili .72
("ocoanui 347
Cold 344
Cranb(;n \ 189
Cream 185, 345
Curry I'.iwiK r 190
Drawn Putter 185
Duchess, 347
!•'•«*; 9'. "•^4
for Fish u, 92
for Wild Fowls 191
Fish Fiver 92
Foaming 345
French 345
Came 186
(iood 344
Hard.... 344, 345
lloHandaise 191
Horse-radish 189
Italian 187
.(elly 3.J6
Femon 190, 345
Lobster 191
Maitre d'llole 187
Maple Su.gar 346
Mayonnai'i' 187
.Melted P.ull.r 185
.Mint 189
Mushriium 188
Onion 185
Orange 346
Oyster 190
Parsley 188
Peach 346
Pineapple 346
Piquante 185
Pudding 344
Roman 187
Shrimp 91, 190
Spanisli 92
Strawberry 346
I'artare 186
Tomato 189
Whippcnl (.'leam 344
White 1S5, 186
Wine 345
Sauer Kraut, 1 low to make 233
Sausage, lireakfast 200
Croquettes 201
Fancy Roll 200
Recipe for 142
Scarlet Fever, Trealinent lor 457
Scones, Scotch 39
Sea Kale, How to Cook 227
How to Boil 82
Shad, Baked 84
Sheep's Tongue 135
Shell Fisii 93
Sherbet .Vpple 405
Lemon 404
Orange 404
Pineapple 405
Wine 405
Shoat's Head, Stewed 140
Jowl 140
Southern Baked 140
tti^**
JNDEX.
55)7
344
, 345
. igi
. 189
. 187
. 346
Ji345
. 19'
. t87
. 346
,. 187
.. 185
. . 189
. . 188
.. 185
346
190
188
346
34"
185
344
1S7
, 190
92
346
186
, 189
. 344
i, 186
. 345
. 233
, 200
20t
. 200
. 142
457
39
■227
82
84
135
. 93
. 40s
. 4'J4
. 404
. 405
. 4" 5
. 140
. 14c
140
lACB.
Shoat's Head, To Roast a Quarter of, , . . nS
Sii k, Care of the 437
Silk and Thread Gloves, How to Clean,. 424
Black, How to Renovate 413
Handlccrchiefs, How to Clean 425
or Woolen Goods, To remove Paint
from 423, 427
or Woolen Goods, To remove Stains
from 423, 434
or Woolen Shawls, How to Clean . . 423
or Woolen, How to Wash 424
Stockings, How to Clean 425
Silk Worms, Culture of 552
Skin, Chaffed or Sunburnt 434
Rough or Chopped 434
Slaw, Cold 233
Hot 233
Sleeplessness 455
Small Hirds, Broiled 175
Smoke House, Construction of 148
Snap Beans 226
Snipe, How Cooked 175
Soap, Boiled 418
Cold 4'8
for Complexion 432
Erasivc 424
Family 418
Hard 418
Soft 418, 419
Soda, Mint 447
Sore Throat 453
Souffle de Russe 37s
Orange 372
Soup, A la Reine 65
Asparagus 74
Bean 76
Beef 6f, 64
" withOkra 66
Bouilli 66
Bouillon 70
Calf's Head 66
Catfish 77
Celery 7a
Chicken 70
Clam 78
Consomme 71
Corned Beef 6q
Crab V /
Cream 444
Economical 73
Egg 75
Fish 78
French 69
Game 75
Good 6s
Green Pea 73
Gumbo 71
Julienne 75
Lobster or Crab 77
Macftroni 70
Maigre 74
Meatless Bean 76
Mock Oyster 74
" Turtle 68
Mutton 66
Noodle 68
Okra 72
lAGK.
Soup, Ox Tail 65
Oyster 76
Poor Man's 7a
Potato 74
Semolina 75
Spanish 69
Spinach 74
Soup, Stock 63
Swiss 73
'J'errapin 68
Tomato 73
Turkish, Plain 71;
Turtle 78
" Bean 76
Vegetable 72
White 69
Souse, To Make 141
Spinach 226
Sprains, Treatment of 465
Squirrel, Barbecued 180
Broiled iSn
Fried 181
Stewed 180
Stew, Brunswick 192, 19 ^
Buttermilk 4(7
Carolina 1 9(^1
Cold Beef 196
Gumbo 193
Hotch Potch 196
Irish 193
Savory 192
Southern (iunibo 194
Strawberry Pyramid 377
Sturgeon, Baked 85
Boiled 84
Scalloped 87
Succotash 231
Summer Complaint 460
Sunburn, To Remove 432
Sunstroke, Treatment for 467, 468
Syllabub 372
Tables of Weights and Measures 494
Tarts, Almond 362
Apple 362
Cocoaniit 362
Cream 362
T,emon 3^2
Shell 363
Tea 57, 60
Black 61
Green 61
How to make good 61
Iced 61
Terrapin, Stewed 100
Time Table for Cooks 495
T'oast 50, 52, 443
Apple 54
Beefsteak 203
Bombay 53
Breakfast 52
Buttered 52
Cream 53
French 53
German 53
Ham 51
Lunch 52, "04
508
INDEX.
[' '
' ;i
/a,
•oast, Milk 5,;
' )ysler 54
Sardine 54
'nilrl, 'I'lie 4?8
'i>iiial(pcs, Itakcil 22()
I'roilccl i!2'i
C'uiiiiin;,' ;io7
Catsup, Cold u'n-!
Karcic 230
Tried 2?Q
(Ciri-cii) I'iiklcs 2S7
(( '.rocn), Swi'it I'irhlc I'f/i
< )imlet 220
Raw 228
Ravioli aiix 2jn
(RiptO I'icklis 257
Scalloped , 221)
S(iy 2^S
Stewed 22S
Smlfed '.! V
'I'oast 2.'()
'(Hitliarlie, Keincdy for 460, 461
rialmeiit of the llody of a I'atictit after
Kotovcry or Heath from a Contagious
1 lisease 47'i
lille, l'iiiea])ple 372
rout, To Fry
riilVos '
70
niili Iriittt . . .
iirkey, Hoiled.
I'oned ...
Hcvillod..
..62,
■|'
Veal
4".t
It .-•
165
ir,,
n 1
161
162
162
iS
100
100
116
A la ]!oiir,i;eoi.s i2n
Chops I i.S
Crociuetto.s 20 1
Cutlets I 111
" Broiled 117
" withdyslers T17
Frieandeaii of 12.'
I.oaf 121
ur Hcef Loaf 1^7
F.n.nlish Roast
Roast
'■ Christinas
" with Cranberry Saiiee
" with Trufllos
Scallop
'I'o Steam a
iiriiips
urn Overs
iirlle Stew
or I'crrapin,
I'o Co
I'.vr.R.
\>al, Marblei! 11)7
Mincud 121
I'ate dc 121
Ragout of Cold ,,j6
Rissoles of 1 .'2, 21)1
Roast 1 tij
Roast I'illet of nt)
Scallops : 18
Steaks 116
Stew 1 18, 119
Stuffed and Cin-en I'eas 120
Vegetables 225
\'eKet, Mow to Clean y.r2
X'enison, liaked 182
llroiled 182
Old-fashioned Way to Cook i8i
Koast Haunt h of 181
.Smoked 183
Steak Uroiled 182
Stew' 1K2, 183
\'omiling, I'o Cheek 455
■ 3-. 45. 4''
Wafers
Wallles
Corn Meal
Cream
ki.-e
Soda
W.ihiiit>, I low to Fickle
^\'ash, ( 'ompl( xion 4 ;:•,
(^)iieen Hess Complexion
Waterii'.elon Kind Fickle
.Sweet I'Ickli'
Wheat Cra<ked r,(i
Whoopin's' Coui;h
Wild Duik
Salmi of
Smothereil
Stewed
Willi ( loose Roast
Wild Turkey, ()ld Kentucky way to Cook
Wild Turkey Roast
Window Oarilening
Wine Whey '
Woodcoc k
1 hoi led
Roasted
Woolen ( iooils. How to Clean
Worms, Remedy for
Wounds, TreatuK'nt of 464,
NWinkles, To Remove
310
. 47
47
47
48
47
262
4.13
4.51
265
445
4?3
176
173
.78
176
178
170
'77
537
447
174
•74
174
425
461
465
4.J4
Vcast 3, 4, 5, 6, 7, 8
3IO
. 47
47
47
.,8
47
uC2
)■;!'•■■
11::
.ma
«K(!
•mmaa^sss.
if
•
'(:■
'
('
.
■ ■?,
i.
n
v1
t
«
t ■
K
'
IT
f
1 '.
t
V ,1 M
(, :;,,(.
, t^i
i
' "^i
:«
1
1
f
i ' ^
_j
[ji
tm
f
'■;
'. ^
1
! .3
' 1
V
^ :
h
1 ■■
'■ k
' f '
■ !l
It .
: 4
: 1
^^s^mH
^B
(^ 4i ^^^^^H^^H
^^^B
|>|jil^H|nP
WK
I'f^^^s'*
^1
pi^u,
l§
ifc^Q^K:
'>»
■tt
i
>, ^.,..-
Wi m
PHOSPHATIC —
Bakinq Powdbr
«<iS CHE BESC>«^
BECAUSE
It adds to the flour the nutritious and strength-giving
phosphates required by the system.
It makes biscuit that dyspeptics can eat hot.
It requires less shorteningthan any other baking powder.
It makes biscuit that are sweet and palatable when cold.
It is the strongest baking powder made.
It is recommended by eminent Physicians.
No other baking powder has these qualities.
EXPERT TESTIMONY.
From Urs. A. A. QEDDES, Teacher of Cooking.
I lin\p iiseil Hcirsford's UakiiiR Powder for tlic last six monlhs. 1 have tistcd it thorough-
ly, and have wiTvv failed to ^ct good rt'sidts, when the directions were fully carried out. 1
consider it equal to any in the market, and second to none.
I take much pleasure in recommending; it to my conkiiij; classes, and to my friends gencr-
ally. ALICE A. CKDbKS, ^..2 Inman Street, Cambridge, Mass.
Prom MARION HARLAND, The well-known Authority on Cooking.
I cheerfully commend the " llakinvr Preparations " of I'rofessor Ilorsford to the House-
keepers of America. They deserve as honorable a place in the store-room and kitchen as does
his Acid Phosphate in the family medicine-chest. MARION HARI.ANU.
From Miss FARLOA, of the Famous Boston Cooking School.
I have used Horsford's Baking Preparation with perfect success, for l?read, liiscuit and
Cake. M. PARI.OA.
Horsford'N Baking Powder In for wain by all Groccrm. TR¥ IT.
Put up in glass bottles with wide mouths to admit a spoon. Every bottle warranted.
COOJt-BOOK fRKK.
RUMFORD CHEMICAL WORKS, Providence, R. I.
,':i
''-.: '■■'^1
V ■■I
1; • k*
i 1 ' '
M'^;-ii :
THE+D!AMOND*-DYES
For Doiiiesiic and l-'aiic^' Hyt^'in^^".
For lO Cents sufficient Dye of any color Is given to Dye from
one to four pounds of any goods, according to shade wanted.
ANY «!NI': <'A\ ICASIIiY C'OLOU
DRESSES, COATS. CTJXVKS. SC-\RFS. HOODS. YARNS,
STOCKIXC.S. CARI'E'I' i;A(.S. R I l'.r.(^NS. Fl'.ATHERS.
Or any fabric or fancy article to any shade wanted and without risk of
faihire.
TIIKSI''. Dyo; ni'<; fiir sii]H'ric.i- loallolhcr dyc! or dye-stuffs, not only in the tirivjlit sliades
but in I'.l.ick, I'.Kiwii, X;ivy lllui:, Seal llrnwn, C!ardiual Red and (itlu'r dark and rich
colors, so nuicli ilesin.-d by all, but liitlierlo not attainable (if >,'oi>d (|uality. I'.acll Dye is com-
plete in itself, thereliy siivini,' all extra expense and trouble of buying other articles to set tlie
color.
•►■FOR SALE EVERYWHERE —
WELLS, RICHARDSON & CO., Proprietors, Burlington, Vt.
WELLS, RICHARDSON X GO.'S
4 L ACTATED Food "a-
A prominent physician says: "In my opinion tlie general use
of Lactated Food would very largely reduces the alarm-
ing death rate now prevalent among infants."
Eminent Physicians, from Maine to California, who have given
it a trial, endorse Lactated Food as superior to all other artifi-
cial foods, it is especially recommended as
A Perfect Food for Infants.
A Corrective in Irrigation of Stomach or Bowels.
An Article of Diet when Solid Food oanxiot te Used.
A Preventive of Sick Headache.
A Great Aid in Treating Dyspepsia in any Form.
Of Grreat Value in Convalescence after Acute Disease.
Three sizes, 25 cts., 50 cts., $1.00. Sold by all Dri .gists.
piu:paki;d v,\
V^ELLS, RICHARDSON & CO., BURLINGTON, VT., U. S. A.
MONTREAL, LONDON, and SYDNEY.